Grilled Fish With Sicilian Lemon Risotto
Ingredients
- 6 sole fillets
- 3 packets of powdered fish seasoning
- Black pepper to taste
- 3 tablespoons of butter
- 2 tablespoons chopped fresh sage
Risotto
- 2 liters of boiling water
- 2 vegetable bouillon cubes
- 3 tablespoons of butter
- 1 chopped onion
- 2 cups arborio or carnaroli rice
- 1/2 cup of dry white wine
- Juice of 1/2 Sicilian lemon
- Zest of 1/2 Sicilian lemon
- 1 cup(s) grated Parmesan cheese
- Salt and chopped parsley to taste
Preparation mode
Season the fish with the seasoning powder and black pepper. In a non-stick skillet, melt the butter over high heat and brown the fillets, little by little, for 3 minutes on each side or until golden. Reserve warm. For the risotto, in a pan, mix the water and the vegetable stock. Keep warm over low heat. In another pan, melt 2 tablespoons of the butter and sauté the onion for 4 minutes. Add the rice and cook for 2 minutes, stirring. Add the wine and sauté for 4 minutes. Add the water with the vegetable broth, little by little, and cook over low heat, stirring, until the beans are soft and transparent. Turn off the heat, and stir in the juice, zest, Parmesan cheese and remaining butter. Adjust the salt, mix the parsley and serve immediately with the fish sprinkled with sage.
