Author Notes
AKA: “Barramundi Ala Josh”. Recipe by: Student chef Josh Heinzman of Con-Val High School in Peterborough, NH, runner-up of ACF New Hampshire’s Iron Chef “Battle Barramundi” —Coley @ Coley Cooks
Ingredients
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10
skin-on or skinless Australis barramundi fillets
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1 bunch
parsley, chopped
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Olive Oil for sautéing
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Flour for dredging
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chicken stock, for risotto
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1
red pepper, finely diced
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1
onion, finely diced
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1 cup
mushrooms, sliced
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1
zucchini, fine diced
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1 ½ cups
grated parmesan cheese
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4
roma tomatoes, diced
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1 tablespoon
garlic, minced
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1 tablespoon
tomato paste
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2 cups
white wine
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1 pinch
saffron
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1 1/2 cups
arborio rice
Directions
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For the risotto: Heat olive oil and add peppers, mushrooms and onion.
Saute for 4 minutes. Add aborio and stir, cooking for 5 minutes. Add chicken stock and continue cooking while constantly stirring. Keep adding stock as rice absorbs it. When rice is almost finished, add cheese and zucchini.
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For the Fish: Heat olive oil in a skillet. Mix parsley with flour. Dredge fish into flour mixture and add to hot pan. Cook fish evenly on both sides and remove and keep warm. Drain any excess oil from pan and add white wine, saffron and reduce by half. Add tomato paste and whisk until smooth. Add diced tomatoes. To serve, place risotto on plate with a fillet on top. Top fish with sauce and garnish with sautéed baby spinach.
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