June 5, 2009

White Wine Halibut and Risotto

I've had a friend visiting me here in Alaska and yesterday we took a halibut fishing charter. The sport catch limit is currently two per day - three of our four were smallish, but the other was pretty darned big! So I now have a freezer full of halibut. To celebrate, I made my signature white wine halibut, but jazzed it up with my first attempt at a risotto.

White Wine Halibut

1/4 c white wine
1 T oil
1 t oregano
1 clove garlic, minced
1/2 lb halibut, cut into two steaks
salt and pepper
zucchini, sliced
lemon, sliced

Preheat oven to 400. Mix the first four ingredients together. Set aside. Line a pan with foil. Rub the halibut gently with salt and pepper and place in this pan. Layer zucchini and lemon slices on top of the halibut, then pour the wine mix over the fish. Bake 15 minutes or until flaky.

White Wine Risotto

4 1/2 c chicken stock
1/4 c white wine (warm)
1 1/2 c rice
2 T oil
dash of garlic, onion, rosemary
1 T lemon juice

Set the stock to simmer in a pot. Meanwhile, saute the garlic, onion, and rosemary in the oil in a pan. Add rice and saute about 2 minutes or until translucent. Add one ladle of the stock to the rice, stirring constantly until absorbed. Continue to add the stock in ladle fulls, stirring. Once the stock is absorbed, add the wine and stir until absorbed. Add the lemon juice, salt and pepper to taste, and serve.

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