REEF FISH RISOTTO

This delectable dish combines the flavors of the ocean with the creamy goodness of risotto, creating a symphony of taste that will transport you to an underwater paradise. 

Servings     Prep Time     Cook Time     

      4            10mins           20mins 

 Ingredients:

60g butter
400g skinless white fish fillets, cut into 3cm cubes
Coral Trout or Tuskfish or Reef Cod
1 litre seafood stock
1 cup dry white wine (Chardonnay or Sav Blanc)
1 onion finely chopped.
1 clove garlic, crushed.
1 teaspoon ground turmeric
1½ cups (330 g/11 oz) arborio rice
2 tablespoons lemon juice
1 cup lightly sauteed mushrooms
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
Lemon or Lime wedges for service

Method:

Melt half the butter in a pan. Add the fish in batches and fry over medium-high heat for 3 minutes, or until the fish is just cooked through. Remove from the pan and set aside.

Pour the fish stock into another pan, bring to the boil, cover and keep at simmering point.

To the first pan, add the remaining butter, onion, garlic, mushrooms and cook over medium heat for 3 minutes, or until the onion is transluscent. Add the turmeric and stir for 1 minute. Add the rice and stir to coat, then add ½ cup (125 ml) of the wine and cook, stirring constantly, over low heat until all the stock has been absorbed. Add the remaining ½ cup (125 ml) of wine and repeat above step again, then add seafood stock ½ cup at a time until all the stock has been added and the rice is translucent, tender and creamy.

Stir in the lemon juice, parsley, chives and dill. Add the fish and stir gently. Serve, immediately with wedges of lemon or lime.