NORTHERN HALIBUT WITH CHAMPAGNE RISOTO
(Serves 4 to 6)

This popular specialty of 'MAX New York' in San Diego’s Gaslamp Quarter takes advantage of fresh, tropical fruits to accent the light texture of Mediterranean rice and delicate Alaskan halibut and provides a delightful taste treat, which represents the very essence of creative, fusion cooking.

WINE SUGGESTION: Pinot Grigio, Fume Blanc or Chardonnay.

Ingredients & Preparation:

(RISOTTO)

1 cup Italian, Carnaroli rice
3 to 4 Tablespoons butter
2 medium onions, coarsely chopped
3 Tablespoons Extra Virgin Olive Oil
6 cups vegetable stock, preferably homemade
1 to 2 teaspoons of heavy cream
2 to 3 tablespoons of Champagne

Simmer vegetable stock slowly in a large saucepan or soup pan. In a large cast iron skillet or large non-stick skillet, heat butter to medium low. Add the onions, and cover while stirring occasionally until soft and translucent. Remove to a separate bowl.

Add the 3 Tablespoons of olive oil to the same pan for 30 seconds, then and then add the Carnaroli rice. Toss with rice a few times to coat it well with oil. Add the onions back into the pan, and let mixture reduce.

Add a ladle or two of the barely simmering stock and stir a little, making sure that the risotto is completely covered. Simmer over low heat until the liquid is absorbed.
Add more stock and simmer until the risotto reaches a creamy consistency.

(MANGO-PAPAYA RELISH)

1 fresh papaya, diced
1 fresh mango, diced
1 jalapeño pepper, seeded and diced
½ red onion, finely diced
½ to ¼ bunch fresh cilantro, finely chopped
1 teaspoon each, fresh orange and lime juice

Combine ingredients and refrigerate for at least 1 hour.

(HALIBUT)

While risotto is in the final stages of reduction, take 1 to ½ pounds of fresh, northern halibut fillet and cut into 4 to 6 equal pieces. Season slightly, if desired.

Warm an oven-safe pan to high heat, and add about a Tablespoon of olive oil. Quickly sear fillets on each side until lightly crusty …but do NOT over cook. Finish in a preheated, 450-degree oven for 5 to 7 minutes.

Plate the finished risotto; top it with an even layer of the mango-papaya relish. Place halibut fillet atop stack, and crown with a bit more relish if desired. Garnish with grilled asparagus.

ENJOY!

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