Ingredients:

4 Grouper fillets

vegetable oil

1/2 cup diced, peeled tomato (seeds removed)

1/3 cup minced shallots

2 cloves garlic, minced

6 T butter, divided

1 cup corn

1/2 cup dry white wine

1 cup Arborio rice

8 oz. jumbo lump crab meat

Approx. 3 cups warm shrimp stock (recipe follows)

handful of fresh chives, minced

pinch of crushed red pepper flakes

Instructions:

Preheat oven to 450 degrees.

Cook corn in saute pan using 1T butter and 3 T water.  Cook until corn is no longer raw but still has a nice crunch.  This should only take a few minutes.  Water should be absorbed. season with s&p.  DO NOT OVERCOOK.  Set aside.

Sweat shallots and garlic in 2 T butter until soft and translucent.  Add rice and turn up heat to medium.  Toast for a couple of minutes while stirring rice to coat with butter.  Add wine and stir until wine is mostly absorbed.  Begin adding shrimp stock about 1/2 cup at a time only adding more stock as it is absorbed.  Continue stirring and keep adding stock until rice is tender with a slight firmness in the middle (this should take around 25 minutes and a few cups of stock).  Add corn, 2 T butter and diced tomato to rice,  Season generously with salt and pepper. Stir, take off heat, cover, and set aside.

Heat last two tablespoons of butter on medium heat with a pinch of crushed red pepper.  Allow to brown slightly (do not let butter burn).  Remove from heat and add lump crab, gently stirring to heat through.  Take care not to break apart crab.  Season with salt and pepper.

Heat oven safe saute pan on medium high heat.  When hot add enough vegetable oil to coat bottom of pan.  Place seasoned Grouper fillets in the pan and turn heat to medium.  Flip fillets after about two minutes (fish will be nicely caramelized) and place pan in oven for approx. 6 more minutes or until fillets are just cooked through.

Fold chives and half of crab meat into risotto.

To plate:

Place risotto in center of plate.  Top with small amount of crab meat, then the Grouper fillet.  Enjoy!

Quick Shrimp Stock (should make 4-5 cups).  Can be made ahead and frozen or if made day of kept in refrigerator.

1 lb frozen, shell on shrimp (the smaller shrimp will be the least expensive and will work perfectly)

1/2 yellow onion

1 handful fresh thyme

10 black pepper corns

1 bay leaf

Place all ingredients in a pot.  Cover with cold water (enough to just cover shrimp).

 

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