Directions
Halibut with Lemon Basil Rissoto
Details
- Prep Time:
10 min - Cook Time:
30 min - Ready Time:
40 min
Servings
Ingredients
- Fresh skinned halibut 2 oz filet
- Panko bread crumbs
- Chopped parsley
Fresh basil pesto:
- 2 cups of fresh basil
- Large garlic clove
- 3 tablespoons parmesan cheese
- Olive oil. Put everything into a food processor and begin blending, add the oil slowly until it becomes a nice creamy paste. Store in a jar with a layer or olive oil on top.
Lemon Basil Risotto
- approx. 4 cups stock (chicken, fish or vegetable as appropriate, use chicken for this application)
- 1 knob of butter
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- ½ a head of celery, finely chopped
- 14 oz risotto rice
- 1 cup of dry white wine
- kosher salt and freshly ground black pepper
- 2½ oz butter
- 4oz freshly grated Parmesan cheese
- 1 cup chopped basil
- Zest of one lemon
- Juice of one lemon
Directions
Basil Pesto:
Put everything into a food processor and begin blending, add the oil slowly until it becomes a nice creamy paste.
Store in a jar with a layer of olive oil on top.
Halibut:
Cut the halibut into 2 oz squares. Chop some parsley and add it to a bowl of Panko bread crumbs that have been seasoned. Now coat the fish on one side with olive oil and push the Panko/parsley mixture into the fish as seen in my photo. Now hot pan olive oil fry it on the Panko side until its golden brown about 60-90 seconds. Turnover and finish in a 350degree oven for about 5 min until fish is just cooked through.
Lemon Basil Risotto:
This recipe is a beautiful stand-alone risotto recipe I learned from one of my Italian chef friends. I think it’s perfect as a basic recipe and you can just eat this as it is or use it to add other seafood, mushrooms whatever your palate desires. It is really versatile and just beautiful. Anyone who says Risotto is just rice probably has never had a real steak and only Steakums!
Stage 1
Heat the stock. In a separate pan heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without coloring. When the vegetables have softened, add the rice and turn up the heat.
Stage 2
The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
Stage 3
Once the wine has cooked into the rice, add your first ladle of hot stock, the lemon juice and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladleful’s of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
Stage 4
Remove from the heat and add the butter, chopped basil and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
Now to plate put some of that amazing risotto on the bottom, place the halibut on top and smear some of the pesto on the side of the bowl or drizzle it around. That should do it!
Benny
Step by step in photos here >>
About Benny
Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.
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