My all time favorite fish is Chilean Seabass, buttery and melts in your mouth. My all time favorite starch is risotto, creamy and hearty. When I put these two together and add on the presentation, it then becomes my all time favorite dish to make. This also proves you don’t have to go to restaurants for a fancy meal 🙂
It can’t be easier to make, a 30 minute meal deal. The fish cooks in 5 minutes while the risotto is a packaged one that cooks in 18 minutes. To make it fancier, the risotto is also processed with octopus ink, not really much for the flavor but adds ton to the presentation, for me at least (it did take a while to convince my 4-year old that it is edible). Even if you can’t find the ink risotto, any regular one will do just fine.
Chilean Seabass 1 pound (cut into pieces)
Ink Risotto 1 cup
Chicken Stock 3 cups
Butter 1/4 stick
Salt and Pepper to taste
Salt and pepper the fish cubes, let it stand for a few minutes. Melt half of the butter in a pan on medium high heat. Pan fry the fish on both side for 2-3 minutes or so until brown on the outside. Meanwhile, put the risotto and chicken stock in a pan and cook for 18 minutes (may vary depending on the package you buy). When the rice is cooked, place the rice on the bottom of the place and place on piece of the fish on top. Decorate with caviar and green leaves. I also cooked some young bamboo shoots with garlic on the side but you can use any veggie you like.