2 tablespoons butter or oil
1 cup white onion, finely diced
2 cups aborio rice
1 cup white wine
4– 5 cups hot water or stock
1 1/2 teaspoon salt ( less if using stock)
1/4 teaspoon white pepper
2 meyer lemons, juice and zest
1/2 cup chopped Italian parsley
1 meyer lemon- zest and 1 1/2 Tablespoon lemon juice
1/3 cup olive oil, plus 1 Tablespoon
1 garlic clove- finely minced
generous pinch salt
1 pound filet of Black Cod (or halibut, scallops, or seabass) skin on ( optional) cut into 4 pieces
Micro greens, meyer lemon zest for garnish
Asparagus or snap peas for serving
In a medium heavy bottom pot, melt butter over medium heat.
Add onions and saute until tender about 5-7 minutes.
Add rice and saute 5 minutes, stirring often, using a wood spoon.
Add wine, reduce heat to medium low and stir until fully absorbed about 5 minutes.
Add 1/2 cup hot water and stir until absorbed, and continue adding the remaining water, a 1/2 cup at a time ( about 4 cups total) stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes over medium low heat.
Add the salt, white pepper, the zest of two meyer lemons and the juice of 1 1/2 meyer lemons.
Taste and adjust salt and lemon if necessary.
Cover and set aside until ready to serve.
Make the Gremolata by placing all ingredients in a small bowl and stir to combine.
In a heavy bottom skillet heat a couple tablespoons of olive oil over medium high heat.
Blot fish dry, and salt and pepper both sides.
Place skin side down in the skillet and sear. After a couple minutes give the skillet a shake to loosen the fish.
Turn heat to medium, and continue searing the skin side for about 5 minutes, until skin is nice and crisp.
Turn the fish over, turn heat down to med-low and cook for just a couple minutes.
When ready to serve, “loosen” the risotto by adding another 1/2 cup of hot water and stir.
Divide among plates, top with seared fish, skin side up ( to prevent soggy skin)
Spoon the gremolata on and around the fish and top with micro greens and meyer lemon zest.
Serve with roasted asparagus or blanched sugar peas.