For the fish
10 ounces Chilean Sea Bass
1 ounce lemon juice 1 ounce olive oil
Italian herbs (parsley, basil, and garlic)
2 ounces lump crabmeatr
Marinate the fish in the lemon juice, olive oil, and herbs. Grill for approximately seven minutes on each side or until the fish flakes easily. Top the fish with crabmeat.
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For the Crab Bisque Risotto
6 ounces Arborio rice, cooked
8 ounces heavy cream
4 ounces milk
1 ounce lump crabmeat
2 ounces red onions
½ ounce olive oil
2 ounces butter, divided
1 ounce all-purpose flour
3 tablespoons Parmesan cheese, divided
1 teaspoon sherry wine
Fresh parsley
Old Bay, to taste
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First, make the crab bisque by combining the heavy cream and milk in a saucepan over medium-high heat. Bring a boil and then reduce the heat to low.
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In a small skillet, sauté the onions in olive oil until caramelized. Add the sherry wine. Transfer the onions to a blender and blend until smooth. Add 1 ounce butter, 1 ounce crab meat, and Old Bay to taste. Whisk in 1 tablespoon Parmesan cheese and the flour to thicken.
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Combine the onion mixture with the creamy mixture to finish off the bisque. Let it simmer until thickened.
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Place one ounce butter in a medium-sized skillet over high heat. Add the rice and six ounces crab bisque. Let the mixture cook until thickened. Add 2 tablespoons parmesan cheese and a sprinkling of fresh parsley.
Plate the risotto alongside the fish and 4 ounces of sautéed mixed vegetables splashed with a balsamic glaze. Top the risotto with additional crab bisque for extra moisture and flavor.
