dinner

Pan-Seared Grouper with Saffron Risotto and Asparagus Ribbons

Name: Pan-Seared Grouper with Saffron Risotto and Asparagus Ribbons
Ingredients: 8.8 oz (227 g) Grouper fillet, skin removed; 2.5 oz (128 g) Arborio rice; 3.3 oz (170 g) Asparagus spears, trimmed; 0.6 oz (28 g) Shallot, finely minced; 1.6 fl oz (118 ml) Dry white wine; 8.9 fl oz (473 ml) Vegetable broth, low sodium; 0.0 g Saffron threads; 0.4 tbsp (14 g) Unsalted butter; 0.4 tbsp (8 g) Parmesan cheese, finely grated; 0.6 tbsp (15 ml) Extra virgin olive oil; 0.3 (10 g) Lemon, for juice and zest; 0.6 tbsp (5 g) Fresh parsley, chopped, for garnish; To taste Salt and freshly ground black pepper

Nutrition

789

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(13)

Grouper fillet, skin removed8.8 oz (227 g)

Arborio rice2.5 oz (128 g)

Asparagus spears, trimmed3.3 oz (170 g)

Shallot, finely minced0.6 oz (28 g)

Dry white wine1.6 fl oz (118 ml)

Vegetable broth, low sodium8.9 fl oz (473 ml)

Saffron threads0.0 g

Unsalted butter0.4 tbsp (14 g)

Parmesan cheese, finely grated0.4 tbsp (8 g)

Extra virgin olive oil0.6 tbsp (15 ml)

Lemon, for juice and zest0.3 (10 g)

Fresh parsley, chopped, for garnish0.6 tbsp (5 g)

Salt and freshly ground black pepperTo taste

Instructions

Prepare the asparagus: Using a vegetable peeler, shave the asparagus spears into long, thin ribbons. Set aside. Bloom the saffron threads in 2 tablespoons of warm vegetable broth.

Start the risotto: In a heavy-bottomed saucepan or Dutch oven, melt 1/2 tbsp of butter over medium heat. Add the minced shallot and cook until softened and fragrant, about 2-3 minutes. Add the Arborio rice and toast, stirring constantly, for about 1 minute until the edges of the grains look translucent.

Deglaze and cook risotto: Pour in the white wine and stir until completely absorbed. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 15-18 minutes. The rice should be creamy but still have a slight bite (al dente).

Finish the risotto: Stir in the bloomed saffron with its liquid, the remaining 1/2 tbsp butter, grated Parmesan cheese, and 1 tbsp of olive oil. Season with salt and pepper to taste. The risotto should be loose and creamy; add a splash more broth if it seems too thick. Cover and keep warm.

Sear the grouper: While the risotto rests, pat the grouper fillets completely dry with paper towels. Season generously on both sides with salt and pepper. Heat the remaining 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering. Carefully place the grouper fillets in the hot skillet. Sear for 3-4 minutes per side, until golden brown and cooked through. The fish should flake easily with a fork.

Finish the asparagus: In the last minute of cooking the fish, toss the asparagus ribbons into the skillet with the fish. Sauté briefly until they are bright green and slightly tender-crisp.

Plate: Spoon a generous portion of the saffron risotto onto each plate. Top with the pan-seared grouper fillet and arrange the asparagus ribbons artfully over and around the fish. Squeeze fresh lemon juice over the fish and garnish with lemon zest and chopped fresh parsley. Serve immediately.