Sea Bass With Tomatoes And Garlic Risotto Cakes Recipes

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SEARED CHILEAN SEA BASS WITH SHALLOT-TOMATO-BROCCOLI RISOTTO



Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto image

Make and share this Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto recipe from Food.com.

Provided by kyle martin

Categories     Bass

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

2 (7 ounce) sea bass
1/2 tomatoes, diced, seeded and skinned
1/4 head broccoli, blanched and diced fine
4 whole shallots, pre-roasted at 400 degrees for 15-20 minutes
1 cup arborio rice
1/2 ounce butter
1/4 cup onion, finely diced
all-purpose flour
1 ounce olive oil
3 ounces heavy cream
2 ounces grated parmesan cheese
salt
pepper

Steps:

  • In a small pan, melt butter over medium heat and sauté onion until tender.
  • Add rice and stir.
  • Add water, stir and bring to boil.
  • Reduce heat; simmer 20-25 minutes uncovered, stirring frequently, until rice is tender.
  • Add cream and Parmesan.
  • Season with salt and pepper to taste.
  • Gently fold in shallots, tomatoes and broccoli.
  • Set rice aside.
  • Season both sides of sea bass with salt and pepper.
  • Dredge lightly in flour.
  • Put olive oil in sauté pan over medium heat; sear both sides until golden brown.
  • Place fish in 400 degree oven for 10-15 minutes or until desired doneness.
  • Place risotto on plate and top with sea bass.

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