Pan-Seared Rockfish Risotto with Crab Peas & Fried Capers
Pan-Seared Rockfish Risotto with Crab Peas & Fried Capers
Share Recipe
Facebook
Twitter
WhatsApp
Email
Ingredients
1 fillet rockfish, seasoned
1 cup Arborio rice
1 small shallot, minced
3–4 cups seafood or vegetable broth, warmed
½ cup fresh or lump crabmeat
½ cup green peas
2 tbsp fried capers
2 tbsp chopped green onions
Microgreens, for garnish
Olive oil
Salt and pepper, to taste
Directions
In a saucepan, sauté shallots in olive oil until translucent. Add Arborio rice and toast for 1–2 minutes.
Gradually ladle in warm broth, stirring constantly, allowing each addition to absorb before the next. Cook until rice is tender and creamy (about 20 minutes).
Stir in peas, crabmeat, and green onions. Season with salt and pepper.
While risotto cooks, pan-sear the rockfish in olive oil over medium-high heat until golden and cooked through, about 3–4 minutes per side.
Plate risotto, top with rockfish, sprinkle fried capers, and finish with microgreens and a drizzle of olive oil.
