ARCHIVE | BLACKENED WILD ALASKA SALMON (HALIBUT) WITH CAJUN RISOTTO

fish, milk, sulphites

1 flozOil – BlendedrecipeARCHIVE | BLACKENED WILD ALASKA SALMON (HALIBUT) WITH CAJUN RISOTTO
1 tbspcajun blackening spice blendARCHIVE | BLACKENED WILD ALASKA SALMON (HALIBUT) WITH CAJUN RISOTTO
6 ozSalmon – PreprecipeNOTE*
1 tbspevooARCHIVE | BLACKENED WILD ALASKA SALMON (HALIBUT) WITH CAJUN RISOTTO
1 ozandouille sausage3/8″ dice
1 ozyellow bell pepperwashedtrimmedseeded3/8″ dice
6 flozchicken brothARCHIVE | BLACKENED WILD ALASKA SALMON (HALIBUT) WITH CAJUN RISOTTO
4 ozRisottorecipeARCHIVE | BLACKENED WILD ALASKA SALMON (HALIBUT) WITH CAJUN RISOTTO
1 ozorganic baby spinachARCHIVE | BLACKENED WILD ALASKA SALMON (HALIBUT) WITH CAJUN RISOTTO
1 tbspButter – TuscanrecipeARCHIVE | BLACKENED WILD ALASKA SALMON (HALIBUT) WITH CAJUN RISOTTO
1 wedgeLemons – Wedgesrecipejuice
1 tsplemonwashedzest
3 tbspgrated parmesanARCHIVE | BLACKENED WILD ALASKA SALMON (HALIBUT) WITH CAJUN RISOTTO
1/8 tspS&P MixrecipeARCHIVE | BLACKENED WILD ALASKA SALMON (HALIBUT) WITH CAJUN RISOTTO
1 tbspfresh chivesfinely chopped
1 wedgeLemons – WedgesrecipeARCHIVE | BLACKENED WILD ALASKA SALMON (HALIBUT) WITH CAJUN RISOTTO

1
Pat fish dry with paper towel. Evenly distribute spice blend onto all side of the fillet.
2
Brush a pre-heated sizzle platter with Blended Oil. Carefully add fish, presentation side down, to the heated Oil. Sear on one side until golden brown.
3
Place into a 500°F oven until Fish is just cooked through, but still moist, about 2-3 minutes, depending on the thickness of the portion.
4
Heat evoo in a saute pan over medium high heat.
5
Add andouille and yellow pepper. Cook until lightly caramelized.
6
Add chicken broth and Risotto. Cook gently until the Risotto is heated through, and the broth has mostly absorbed.
7
Fold in spinach.
8
Using a rubber spatula, gently stir in the Tuscan Butter, lemon juice, zest and grated parmesan. Season with S&P. Taste and adjust seasoning as needed. The Risotto should be creamy. Add more broth if needed.
9
Spoon Risotto into the center of the plate.
10
Evenly distribute chives over the Risotto.
11
Place the Fish, presentation side up, in the center of the Risotto, as shown in the photo.
12
Garnish with the Lemon Wedge next to the Fish, as shown in the photo.

*-OR- Halibut-Prep | Step 6 > Cut halibut into 6 oz portions. One portion equals one 6 oz portion.

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