Seared Rockfish with Succotash Risotto
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Seared Rockfish with Succotash Risotto

(5 servings) – From Chef James Barrett

Seared Rockfish with Succotash Risotto

Ingredients

– For the Rockfish

10 pieces of 3-4 ounce rockfish filet, skin on
2 tbsp vegetable oil
1 tbsp chopped garlic
1 tbsp chopped shallot
1 lemon, cut in half, seeds removed
1 tbsp honey
1 vanilla bean, cut in half and scraped
1 cup heavy cream
½ cup dry white wine
1 cup softened butter
1 cup fresh micro arugula
1 cup shaved fennel
1 cup buttermilk
1 cup flour, all purpose
Salt and pepper to taste

– For the Risotto

1 tbsp olive oil
3 tbsp cooking dry white wine
1 medium onion, diced
1 cup short grain arborio rice
3-4 cups crab broth
1 tbsp thyme
1 cup fresh corn
1 cup lima beans
½ cup tomato
¼ cup parmesan cheese
Zest of 1 lemon
3 cups milk
Salt and pepper, to taste
Parsley, minced

Preparation

– Succotash Risotto: In a large sauté pan, heat olive oil over medium-high. Sauté onions until translucent. Add rice, and toast for one minute. Add in wine, and stir to coat. Stir in 3 cups of the broth.  Bring to a boil, then reduce heat to a simmer. Simmer rice for 40 minutes, stirring occasionally, and adding extra cup of water as needed. Season with salt and pepper, to taste. Add corn, lima beans, tomato, thyme, lemon zest and 1 cup milk. Cook until milk is absorbed. Add another cup, and cook until absorbed. Stir in water until corn and lima beans are tender, 30-45 minutes. Remove from heat. Top with minced parsley.

– Rockfish: Pre-heat oven to 400*f. Remove fish from refrigeration and allow fish to stand at room temperature for 15 minutes. Pat dry and season with salt and pepper. Heat skillet over medium-high heat with vegetable oil. Sear rockfish, skin side down, until crispy. Turn fish and cook for 3-4 minutes. Remove fish from pan and place in oven for 10-13 minutes. Place garlic and shallots in skillet and sauté until translucent. Add honey, vanilla and white wine. Reduce by ¾.  Add heavy cream and reduce by half. Remove from heat and stir in butter. Remove fish from oven and squeeze lemon over top. Allow fish to rest for 5 minutes.

– Assembly: Serve two pieces of seared Rockfish on top of succotash risotto with sauce.


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