Seared Sablefish with Lemon Risotto

Prep Time

20 min

Cook Time

60 min

Serves

4

Ingredients

For the Risotto:

  • 2 tbsp butter or oil

  • 1 cup white onion, finely diced

  • 2 cups arborio rice

  • 1 cup white wine

  • 4-5 cups hot water or stock

  • 1 1/2 tsp salt (less if using stock)

  • 1/4 tsp white pepper

  • 2 Meyer lemons (juice and zest)

For the Sablefish:

  • 4 x 6oz Fisherman’s Market sablefish portions

  • Salt and pepper to taste

  • Olive oil (for cooking)

Directions

The Risotto

  1. Sauté the Onions: In a medium heavy-bottomed pot, melt butter over medium heat. Add the diced onions and sauté until tender, about 5-7 minutes.

  2. Cook the Rice: Add the arborio rice and sauté for 5 minutes, stirring often with a wooden spoon.

  3. Add Wine: Pour in the white wine, reduce heat to medium-low, and stir until fully absorbed, about 5 minutes.

  4. Cook with Stock/Water: Gradually add 1/2 cup of hot water or stock at a time, stirring continuously. Wait until each addition is absorbed before adding more, using a total of about 4 cups. Cook for 15-20 minutes until the rice is al dente.

  5. Finish with Lemon: Add the salt, white pepper, the zest of two lemons, and the juice of 1 1/2 lemons. Taste and adjust seasoning as needed. Cover and set aside until ready to serve.

The Fish

  1. Season the Sablefish: Blot the sablefish dry, then season both sides with salt and pepper.

  2. Sear the Fish: Heat a skillet with olive oil over medium heat. Place the fish skin-side down in the skillet. After a couple of minutes, give the skillet a shake to loosen the fish.

  3. Cook the Fish: Turn the heat to medium, and continue searing the skin side for 5-7 minutes, until the skin is crispy. Turn the fish over and reduce the heat to medium-low, cooking for another 4-6 minutes.

  4. Serve: Divide the risotto among plates, then top each with a portion of seared sablefish, skin-side up.

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