Wednesday, November 7, 2007
Tilapia and Risotto
After having only 2 posts for the entire month of October, I had to redeem myself. I needed to make something that was really really good. Luck would have it that yesterday the Allrecipes recipe of the day actually looked really good to me. It has also been a long time since Jesse and I have had fish, so it was perfect. Unfortunately, when I went to the store they only had frozen halibut and that wouldn't work. The gentleman behind the counter was very helpful and told me that Tilapia is also a great mild flaky fish and would make a good substitute. And it turned out fantastic. For the side dish I made risotto, but I made it very very plain because usually Jesse isn't a huge fan of risotto, so I wanted it to be more rice like with a touch of creaminess. I also served this with julienned carrots, orange bell pepper and red bell pepper.
On to the recipes.
Pan Fried Halibut Steak with Light Green Sauce
(Recipe source Allrecipes.com , Submitted By: Charter Guy)
* 4 (8 ounce) halibut steaks
* salt and pepper to taste
* 1/2 cup all-purpose flour for dusting
* 1/4 cup melted butter
* 1/4 cup dry white wine
* 1 lemon, juiced
* 1/2 cup heavy cream
* 2 tablespoons finely chopped fresh parsley
* 4 tablespoons finely chopped fresh basil
* 2 tablespoons drained capers
1. Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
2. Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and keep warm.
3. Reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.
My changes and tips :
Obviously I used tilapia instead of halibut, it was a nice substitute.
I also cut the basil and parsley in half.
I forgot to use capers (whoops!)
When I flipped the fish over to cook on the other side I added the julienned vegetables to pan and let them cook.
I only used about 1/2 of the juice from my lemon and it was still very powerful.
My Plain Risotto
1 cup Arborio rice
2 tbsp butter
1/2 cup dry white wine
4 cups HOT vegetable broth
1 tsp salt
1/2 tsp black pepper
Melt butter in a large skillet
Add the arborio rice and let it soak up the butter. Next add the white wine, let simmer until it is cooked out.
Add the HOT vegetable broth 1/2 cup at a time, stirring constantly and waiting until the broth is almost completely absorbed before adding more.
When adding the final 1/2 cup of vegetable broth season with salt and pepper.
NOTE: We served with just a touch of the sauce from the tilapia, since there was soooo much extra!