Dinner · Italian · 20 min
Pan-Seared Grouper with Saffron Risotto and Asparagus Ribbons
- Calories
- 462
- Protein
- 13g
- Carbs
- 86g
- Fat
- 3g
Ingredients
- 227 g grouper
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 90 g arborio rice
- 28 g shallot
- 60 ml dry white wine
- 350 ml vegetable broth
- 1 pinch saffron
- 1 tbsp butter
- 1 tbsp parmesan cheese
- 150 g asparagus
- 1 tsp lemon juice
- 0.25 tsp lemon zest
- 1 tsp parsley
Method
- 01Bloom saffron threads in 2 tablespoons of warm vegetable broth. Heat remaining broth in a small pot over low heat to keep warm.
- 02Melt butter in a medium saucepan over medium heat. Add minced shallots and cook for 2 minutes until softened. Add arborio rice and toast for 1 minute until fragrant.
- 03Pour in white wine and stir until absorbed. Add warm vegetable broth one ladleful at a time, stirring frequently until absorbed before adding more, cooking for 16-18 minutes until rice is al dente. Stir in bloomed saffron liquid, grated parmesan, half the olive oil, and half the salt. Cover and remove from heat.
- 04Pat grouper dry with paper towels and season with remaining salt and black pepper. Heat remaining olive oil in a skillet over medium-high heat. Cook grouper for 3 to 4 minutes per side until golden brown, opaque throughout, and flaking easily at an internal temperature of 145°F (63°C).
- 05Toss asparagus ribbons into the skillet in the final minute of cooking fish until tender-crisp.
- 06Ladle saffron risotto onto plate, place pan-seared grouper over top, drape asparagus ribbons, and sprinkle with fresh lemon juice, lemon zest, and chopped parsley.
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