Chilean Sea Bass & Green Goddess Risotto
with Charred Corn, Asparagus & Grape Tomatoes
- Fish
Golden seared Chilean sea bass is nestled atop creamy risotto with charred corn and asparagus that add smoky-sweet notes, while heirloom grape tomatoes add pops of juiciness. It’s all finished with an herbaceous green goddess dressing and a flourish of chives and lemon zest.
Ingredients
3 unit
Veggie Stock Concentrate
1 unit
Corn
4 ounce
Heirloom Grape Tomatoes
6 ounce
Asparagus
1 unit
Lemon
3 clove
Garlic
2 ounce
Green Goddess Dressing
¼ ounce
Chives
¾ cup
Arborio Rice
10 ounce
Chilean Sea Bass
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a medium pot (large pot for 4 servings), bring 5 cups water (8 cups for 4) to a boil, then reduce to a low simmer. Wash and dry produce.
-
Trim and discard woody ends from asparagus; cut into 2-inch pieces. Drain corn; thoroughly pat dry with paper towels. Peel and mince or grate garlic. Halve tomatoes. Zest and quarter lemon. Finely chop chives.
-
Heat a drizzle of oil in a medium pan over medium-high heat. Add asparagus and cook, stirring occasionally, until beginning to char, 1-2 minutes.
-
Add corn; season with salt and pepper. Cook, stirring, until corn is charred and asparagus is tender, 2-4 minutes more.
-
Turn off heat; transfer veggies to a plate. Wipe out pan.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add rice and garlic; cook, stirring, until garlic is fragrant and rice is translucent, 30-60 seconds. Season with salt and pepper.
-
Add 1 cup simmering water to pan; stir until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: You may need more or less liquid depending on pan size.
- Stir in stock concentrates; season with salt and pepper.
-
When risotto has 10 minutes left, pat sea bass* dry with paper towels; season with salt and pepper.
-
Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add sea bass and cook until golden brown and cooked through, 4-7 minutes per side. TIP: Lower heat and cover pan if fish begins to brown too quickly.
-
Turn off heat under pan with risotto. Stir in corn and asparagus, tomatoes, dressing, and half the lemon zest; season with salt and pepper.
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Divide risotto between shallow bowls. Top with sea bass. Garnish with chives and remaining lemon zest. Serve with lemon wedges on the side.
