SEARED CHILEAN SEA BASS WITH SHALLOT-TOMATO-BROCCOLI RISOTTO

Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto image

Provided by kyle martin

Categories Bass

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

2 (7 ounce) sea bass
1/2 tomatoes, diced, seeded and skinned
1/4 head broccoli, blanched and diced fine
4 whole shallots, pre-roasted at 400 degrees for 15-20 minutes
1 cup arborio rice
1/2 ounce butter
1/4 cup onion, finely diced
all-purpose flour
1 ounce olive oil
3 ounces heavy cream
2 ounces grated parmesan cheese
salt
pepper

Steps:

In a small pan, melt butter over medium heat and sauté onion until tender.
Add rice and stir.
Add water, stir and bring to boil.
Reduce heat; simmer 20-25 minutes uncovered, stirring frequently, until rice is tender.
Add cream and Parmesan.
Season with salt and pepper to taste.
Gently fold in shallots, tomatoes and broccoli.
Set rice aside.
Season both sides of sea bass with salt and pepper.
Dredge lightly in flour.
Put olive oil in sauté pan over medium heat; sear both sides until golden brown.
Place fish in 400 degree oven for 10-15 minutes or until desired doneness.
Place risotto on plate and top with sea bass.