HERB-ROASTED SEA BASS WITH SALSA VERDE
Steps:
- Preheat oven to 450°F. Lightly brush baking sheet with olive oil. Place fish fillets on baking sheet. Brush fish with olive oil; drizzle with lemon juice. Sprinkle fish with salt and pepper, then herbs.
- Bake fish until just opaque in center, about 10 minutes. Transfer fish to plates. Spoon some Salsa Verde over fish. Pass remaining Salsa Verde separately.
FRESH HERB RISOTTO
This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.
- Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
- Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1406 milligrams, Sugar 8 grams
HERB RISOTTO WITH BITTER GREENS AND SEA BASS
Provided by Molly O'Neill
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place 2 tablespoons of the butter in a small bowl and stir in the parsley and basil until smooth. Refrigerate. Melt the remaining 2 tablespoons butter in a large, heavy saucepan over medium heat. Add the shallots and garlic and cook for 1 minute.
- Add the rice and stir well, coating the grains with the butter. Stir in the wine and simmer until reduced by half. Meanwhile, place the vegetable broth in a medium saucepan and keep hot over medium heat. Ladle in about 1/3 cup of the broth and stir constantly until the liquid is absorbed. Continue adding broth and stirring until each addition is absorbed, until the rice is cooked al dente, about 55 minutes.
- Stir in half of the herb butter; the rice should be quite liquid. Dice the remaining butter and fold it in with the Parmesan, 1 teaspoon salt and pepper to taste. Stir in the arugula and watercress. Taste and adjust seasoning if needed. Keep warm.
- Heat the olive oil in a large skillet over medium heat. Add the bass fillets and sear until just cooked through, about 2 minutes per side. Reheat the asparagus tips. Divide the risotto among 4 plates. Top each with a bass fillet and sprinkle with asparagus tips. Serve immediately.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 17 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 738 milligrams, Sugar 2 grams, TransFat 0 grams
GREEN HERB RISOTTO
Provided by Janet Fletcher
Categories Food Processor Cheese Dairy Leafy Green Herb Rice Side Sauté Parmesan Basil Leek Summer Parsley Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Blend first 5 ingredients in processor until thick paste forms. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm.
- Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes. Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil. Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.
FRESH HERB RISOTTO
From The New York Times (June 17, 2009). This is extremely flavorful. At the bottom of the recipe, there are instructions for making this ahead.
Provided by Paris D
Categories Short Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put stock into a saucepan, and bring it to a simmer on the stove, with a ladle near the pot.
- Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle.
- Add the wine and cook, stirring, until it is absorbed.
- Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly.
- When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
- Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.
- Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, and cook halfway through step 4 - that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, resume cooking as instructed.
Nutrition Facts : Calories 292.2, Fat 7.6, SaturatedFat 2.1, Cholesterol 7.3, Sodium 1213.2, Carbohydrate 43.3, Fiber 1.8, Sugar 1.5, Protein 8.2
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