RISOTTO WITH SAUTÉED SWORDFISH AND FENNEL
Steps:
- Swordfish: Cut fish into quarters and then half lengthwise. Pound each to even out size. Season throughout with salt and pepper and then dredge in flour. Heat oil in skillet over medium heat until just before smoking. Include single tablespoon of butter. After foaming has subsided sauté swordfish until browned and cooked through. Be careful not to crowd the pan. Once finished transfer to paper towel to drain excess oil and set aside. Cut into smaller strips once cool enough to handle. You want these to be about half of a typical bite size. Risotto: Heat remaining 3 tablespoons of oil until just before smoking. Include butter and wait for the foam to subside. Add onions, fennel, garlic, and bell pepper. Sauté about five minutes or until the onion is cooked through and translucent. Add the rice, careful not to let it brown. Cook another five minutes so the rice can absorb any leftover oil and juice from the vegetables. Add the wine, stirring constantly until it is totally evaporated. Add the stock half a cup at a time. Waiting each time until it has been fully evaporated and absorbed into the rice. This takes about five minutes per half cup. Be sure to continue stirring throughout. Once the final half cup of stock is evaporated add the chopped blood orange and stir. Take the pan off of the heat and add the cheese, parsley, paprika, and swordfish. Mix through and season with salt and pepper to taste. Serve immediately.
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