Herb-roasted Halibut with Sun-dried Tomato Risotto
Source: Lake Vista Retirement Community, Lake Vista, Ohio
Filled with endless flavor and color, this halibut dish also features veggies and a touch of honey.
Ingredients
1/2 cup panko breadcrumbs
1 tbsp. chopped basil
1 tbsp. chopped parsley
1 tbsp. chopped chives
Zest and juice of 1 lemon
1 tbsp. honey
1 tsp. black pepper
6 4-oz. portions boneless, skinless halibut filets
4 tsp. Dijon mustard
2 tbsp. olive oil
White wine as needed
Risotto
1 tbsp. olive oil
1/3 cup chopped onion
1 tbsp. chopped garlic
1.5 cups arborio rice
2 oz. chopped sun-dried tomato
1 tsp. black pepper
1 cup dry white wine
8 cups low-sodium chicken stock
1/2 cup low-sodium Parmesan cheese
1/4 fresh chopped basil
Sauce
2 cups low-sodium chicken broth
1 tbsp. chopped garlic
1/2 cup julienned roasted red peppers
1 tsp. arrowroot, dissolved in 1 cup water
Steps
- Combine first seven ingredients together.
- Rub top of each filet with mustard. Coat fish with breadcrumb mixture.
- Heat oil in nonstick skillet. Sear fish on one side over medium heat for 3 minutes. Turn fish over and sear for 2 minutes. Deglaze pan with wine and place in 325°F oven for 6 minutes, or until fish reaches internal temperature of 145°F.
Risotto
- Heat oil in 2-quart pan. Add onion and sweat on low heat. Add garlic and sweat one minute.
- Add rice and toast for 2 minutes. Add tomato and stir continuously for 1 minute. Add black pepper.
- Add wine and stir until absorbed completely.
- Slowly add chicken stock 1/2 cup at a time, stirring continuously, until all liquid is absorbed. Continue to repeat process until rice is tender and creamy, about 40 minutes.
- Fold in cheese and basil.
Sauce
- Bring chicken broth to a boil. Add garlic and red peppers.
- Whisk in arrowroot until light sauce consistency is achieved.
To Serve
- Plate halibut and top with sauce. Add risotto as side dish; garnish with tomato rose, lemon wedge and fresh herbs. Serve with trimmed asparagus.