Chilean Sea Bass with Mediterranean Style Risotto

This right here is something special. Chilean Sea Bass is in the running for my favorite fish and if you’ve had it, you know why. It somehow tastes like BUTTER. It’s the perfect compliment to this salty, tangy, creamy Mediterranean style risotto. If you’re looking for the perfect dish to impress for date night, look no further.

---

Ingredients

• 24 oz Chilean Sea Bass (6 oz per person)

  • I found this at Whole Foods!

• 2 cups Arborio rice

• 4.5 cups vegetable broth

• 1.5 cups dry white wine like a Sauvignon Blanc or Pinot Grigio

• 1 whole diced shallot

• 4 cloves minced garlic

• 1/3 cup halved Kalamata olives

• 1/3 cup chopped roasted red peppers

• 1/3 cup capers

• 1/4 cup crumbled feta

  • I use Violife vegan feta to make this dairy free

• Zest from half a lemon + the juice

• 1 tbs chopped fresh parsley

Method

1. Heat some olive oil in a medium sized pot over medium heat

2. Once the pot is nice and hot, add in the shallot and sauté until translucent

3. Next add in the garlic and let sauté for another 3 or so minutes

4. Once the shallot and garlic is fragrant, add the dry rice to the pan and stir until the rice starts to turn golden

5. Turn the heat down to low and begin adding in the wine and broth about 1/2 cup at a time, stirring frequently, allowing the liquid to mostly cook off before adding more

   • If the roasted red peppers are jarred in water, throw that in as well to give it extra flavor

6. Repeat Step 5 until you use up all of your liquid and the rice is cooked all the way through, this should take about an hour

7. While the risotto is cooking, prepare the fish and the “tapenade”

8. Remove any bones and cut the fish into about 2 inch pieces

9. Season with salt, pepper, olive oil, and lemon juice and let marinade until the risotto is mostly done

10. After you prep the fish, make the tapenade

11. Scoop out a heaping tablespoon of the Kalamata olives, roasted red peppers, and capers from the 1/3 cup called for in the ingredient list - this should leave about 1/4 cup of each remaining

12. Mince the tablespoon scoops of each and combine into a small bowl with the fresh parsley and about a tablespoon of olive oil, set aside

13. In a medium pan, heat a few tablespoons of olive oil

14. Once that pan is super hot, place the fish skin side down and sear for 4 minutes

15. While the fish is cooking, toss in the 1/4 cup each of Kalamata olives, roasted red peppers, capers, feta, and lemon zest. Remove from heat and cover to keep warm

16. Flip the fish then sear the top for another 2 minutes

17. Plate the seared fish atop a bed of that risotto, garnish with the “tapenade” and enjoy!