Serves 2
Ingredients:
2 ea. (8oz.) Swordfish Steaks
8 oz Basil-Marinated Tomatoes (Find this inside our Deli Case!)
1 cup Arborio rice
16 oz Santa Monica Seafood Ultimate Fish Stock
1.5 Tbsp. butter
1 Tbsp. olive oil
½ cup Santa Monica Seafood Seafood Marinade
½ cup carrot, shredded
½ cup onions, finely chopped
½ Tbsp. parsley, chopped
½ cup parmesan cheese, grated
Salt & black pepper, to taste
Cooking Instructions:
- Preheat the grill making sure your grill grates are cleaned and seasoned.
- Coat your Swordfish with the seafood marinade and let it sit for about 5-10 minutes.
- Bring the fish stock to a low simmer and keep warm on the stove.
- In a large skillet over medium-low heat, melt butter and 1 tablespoon of olive oil. Add rice, onions, and carrots then stir for about 2 minutes. Add 1/3 cup of warm stock, stir, and let the rice sit to absorb the liquid before adding another 1/3 cup of stock (about 3 minutes). Repeat the steps until there is only about 1/3 cup of stock left and then add in the basil-marinated tomatoes. Stir and let it cook for about 2 minutes until the tomatoes are warm and the rice is thoroughly cooked. Turn off the heat.
- Cook your fish by grilling it for about 3-5 minutes on each side.
- Right before serving, add a pinch of salt, black pepper, cheese, the remaining 1/3 cup of stock, and parsley to your risotto. Mix and serve while warm with your grilled Swordfish. Enjoy!