L’Artisan: Pan-Seared Halibut over Hot Roman-Spiced Risotto
Roasted Mini Peppers & Cerignola Olive Condimento
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
As bright as Roman sunshine! This fine-tuned fish dish is sure to spark up your soirée. The spice is just right for a rib-sticking risotto, which sees grains of arborio rice infused with a warm, Italian-minded blend containing hot crushed cayenne and dried herbs, and luxed up with roasted cherry tomatoes and Grana Padano. Boost the colour with roasted mini peppers and fillets of exquisitely lean and flaky pan-seared halibut. The ultimo condimento is made from Cerignola olives, white balsamic, garlic and parsley for wow with pow!
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut fillets (product of Canada)
- 280g Multicoloured cherry tomatoes
- 200g Mini sweet peppers
- 3 Garlic cloves
- 1 Bunch of parsley
- 30ml White balsamic vinegar
- 40g Cerignola olives
- 160g Arborio rice
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 4g Roman Summer spices (garlic, onion, parsley, oregano, thyme, crushed cayenne pepper, black pepper, sage)
Contains: Eggs, Halibut, Milk, Sulphites
You will need:
Medium pot
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
34 g
Saturated Fat
13 g
Sodium
950 mg
Total Carb
84 g
Sugars
7 g
Protein
53 g
Fibre
9 g
Preparation
Start the risotto
Preheat the oven to 450°F. Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ¾ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomato paste and rice. Cook, stirring constantly, 30 sec. to 1 min., until slightly translucent; season with ¾ of the spices and S&P. Add the demi-glace, 3 cups water (5 ½ cups for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 12 to 15 min. (16 to 20 min. for 4 portions), until the rice is almost cooked through.
Roast the tomatoes & sweet peppers
Meanwhile, halve the tomatoes. Halve and seed the sweet peppers lengthwise. On a lined sheet pan, toss with a drizzle of oil, the remaining spices and S&P. Roast, flipping halfway, 16 to 18 min., until softened and browned.
Cook the halibut
Meanwhile, pat the halibut dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the halibut* and cook, 2 to 3 min. per side, or until cooked as desired. Transfer to a plate and keep warm.
Make the condimento
Meanwhile, pit and roughly chop the olives. Roughly chop the parsley leaves and stems. In a small bowl, combine the olives, vinegar (start with ½), remaining garlic, ¾ of the parsley, a drizzle of oil and S&P.
Finish the risotto
To the pot of risotto, add the cheese, tomatoes, remaining parsley, 2 tbsp butter (double for 4 portions) and S&P; stir well. Remove from the heat and let sit, covered, for 2 to 3 min.
Plate your dish
Divide the risotto between your bowls. Top with the sweet peppers and halibut. Spoon the condimento over the halibut. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
