Grilled Fish on Lemon Risotto

Name: Grilled Fish on Lemon Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 fillets white fish (such as cod or halibut) (skinless); 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper (freshly ground); 1 lemon (juiced and zested); 1 1/2 cup Arborio rice; 4 cups chicken or vegetable broth (warmed); 1 onion (finely chopped); 2 cloves garlic (minced); 1 cup white wine; 1 cup Parmesan cheese (grated); 2 tbsp butter; 2 tbsp olive oil; 2 tbsp lemon juice; 1 tsp lemon zest

50 min 4 servings Medium

All Recipes

Savour the delicate flavours of perfectly grilled fish atop creamy lemon risotto, a delightful fusion of zesty and savoury.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Combining the rich, creamy texture of risotto with the fresh and zesty notes of lemon creates a perfect base for grilled fish. This dish is a delightful balance of flavours that brings a taste of sunshine to your dining table. Grilled fish on lemon risotto is not only elegant but also comforting, making it suitable for both casual family dinners and sophisticated gatherings. The lemon brings a refreshing contrast to the creamy risotto, while the perfectly grilled fish adds a touch of umami.

Ingredients

Servings

Grilled Fish

Lemon Risotto

Instructions

Prepare the fish

Rub the fish fillets with olive oil, salt, pepper, lemon juice, and zest. Let them marinate for 15 minutes.

Pro tip: Marinating enhances flavour but don't exceed 15 minutes to prevent the fish from becoming mushy.

Cook the risotto base

In a large pan, heat olive oil and butter over medium heat. Add onions and garlic, sautéing until translucent.

Pro tip: Keep the heat moderate to avoid burning the garlic.

Add rice and deglaze

Stir in Arborio rice, cooking until edges are translucent. Pour in white wine, stirring until absorbed.

Pro tip: Deglazing with wine adds depth to the risotto's flavour.

Cook the risotto

Gradually add warm broth, one ladle at a time, stirring constantly, until rice is creamy and al dente, about 18-20 minutes.

Pro tip: Consistent stirring releases starches for a creamy texture.

Finish the risotto

Stir in Parmesan cheese, lemon juice, and zest. Season with salt and pepper to taste.

Pro tip: Adjust seasoning after adding cheese to avoid over-salting.

Grill the fish

Preheat grill to medium-high. Cook fish for 3-4 minutes per side until it flakes easily and reaches an internal temperature of 145°F (63°C).

Pro tip: Use a grill basket to keep fish intact.

Plate and serve

Spoon risotto onto plates and top with grilled fish. Garnish with extra lemon zest and fresh herbs if desired.

Pro tip: Serve immediately for the best texture and flavour.

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Tips & Tricks

<ul><li>Use fresh, high-quality fish for the best flavour.</li><li>Stir risotto frequently to achieve a creamy texture.</li><li>Add lemon zest for a more pronounced citrus flavour.</li><li>Ensure fish is cooked to a safe internal temperature for optimal safety.</li></ul>

Serving Suggestions

Serve this grilled fish on lemon risotto with a side of steamed asparagus or a fresh green salad. For a wine pairing, consider a crisp Sauvignon Blanc or a Chardonnay. To store leftovers, keep the risotto and fish in separate airtight containers in the refrigerator for up to 2 days. Reheat gently to maintain the texture of the risotto and the integrity of the fish.