BY Elizabeth Scafuri
PUBLISHED 8/2/2019
Don’t let the title of this recipe fool you, it is so simple yet has the flavor you would expect from a fine dining restaurant! It is perfectly imperfect to eat on a week night or to entertain guests.
PREP TIME: 15 minutes
COOK TIME: 20 minutes
SERVINGS: 4
INGREDIENTS
- 3 TBSP Mayonnaise
- 1 TBSP Dijon Mustard
- 1 TBSP White Wine Vinegar
- Juice of 1/2 Lemon
- Salt and Pepper to taste
- 1 cup Arborio Rice*
- 1 small Onion (chopped)
- 2 TBSP Avocado Oil**
- 2 TBSP Avocado Butter***
- 3 cups Vegetable or Chicken Stock
- 4 Seabass Filets****
- 1 lb Asparagus
- 1 15oz can Roasted Tomatoes*****
- 3 TBSP Mayonnaise
- 1 TBSP Dijon Mustard
- 1 TBSP White Wine Vinegar
- Juice of 1/2 Lemon
- Salt and Pepper
- Pecorino Roman or Parmigiano Cheese (grated and shaved)******
*No Arborio Rice? No problem. I use Jasmine Rice usually since it is easier to find and cheaper. White Rice will also work with this recipe, but brown rice will not cook as quickly.
**Olive Oil can be used in place of Avocado Oil
***Regular Butter or any other version of non-dairy butter can be substituted
****You can use any mild-flavored white fish in place of seabass. I recommend sticking with an oily white fish though.
*****Any canned tomatoes will work, but any diced version will save the step of chopping them yourself. 2 whole fresh tomatoes can be used as well.
******A container of already grated cheese can be substituted for freshly grated cheese .
INSTRUCTIONS
- Mix all Sauce Ingredients in small bowl and set aside.
- Heat a large sauce pan over medium-low heat. Add Oil and Butter. (If using non-stick pan, use only 1 TBSP each instead of 2)
- Add chopped Onion and saute for about 2 minutes.
- Add Rice to pan and cook for 2 minutes, stirring occasionally.
- Pour in 1 cup of Stock and turn heat up to medium. Simmer until all liquid has absorbed.
- While rice is simmering, place aluminum foil on baking pan and evenly place each filet close to center. Season with Salt and Pepper.
- Once liquid is absorbed into rice, add another cup of Stock and continue to simmer until stock absorbs completely again. Season with Salt and Pepper.
- Set broiler to high and place pan on top rack about 5 inches from the flame or coil.
- Cook for 5 minutes, flip, and cook another 5 minutes or until browned and cooked through.
- Heat a medium sauce pan over medium-high heat and add 1 TBSP of oil.
- Add Asparagus and saute about 7 minutes. Season with Salt and Pepper.
- Add another cup of Stock to rice once liquid has absorbed again.
- Add tomatoes to pan and stir frequently. Remove from heat when only small amount of liquid remains in pan. Top with a tad sea salt.
- Pour Lemon Sauce over Asparagus.
- Plate Risotto, add Asparagus, top with Bass, and finish with more sauce.
- ENJOY!
Did you make this dish? Please share any comments or suggestions below!
