Sunday, October 10, 2010
Baked Swordfish with Parmesan Risotto
My mom and Larry came to visit and they made us this delicious dinner!
4 swordfish filets
Freshly cracked pepper
½ bag of baby spinach
1 large garlic clove, minced
2 cups of medium grain white rice
½ medium red onion, chopped
6 oz of white wine
4 cups of chicken broth
½ cup of freshly shredded parmesan cheese
Salt and pepper to taste
In a large pot, heat a few EVOO drizzles over medium heat. Add rice and stir until brown. Add onion and sauté until translucent. Add wine and stir. Once the liquid is absorbed, add ½ cup of broth. Stir until liquid is absorbed and keep repeating until broth is all absorbed and rice is tender. Mix in parmesan cheese at the end. Add salt and pepper to taste. Risotto should be creamy.
Heat oven to 375 degrees. Brush both sides of fish with EVOO and sprinkle with salt and pepper. In a large frying pan, heat EVOO over high heat, until it starts to ripple. Add fish and sear both sides until brown. Move fish in frying pan to oven for 12-15 minutes, until cooked through.
In a small sauce pan, heat EVOO over medium heat. Add spinach and garlic. Sauté until spinach is wilted. Remove from heat.
Plate risotto next to a small bed of spinach. Top spinach with fish. Enjoy!