RECIPE: Leek & Mushroom Topped Amberjack with Lemon and Green Pea Risotto
By Wendy Lechner: Photos by Katie DeSantis
Amberjack is a mild non-fatty fish that works very well with luscious accompaniments. The use of premium flavored olive oils results in great subtle flavor that lets the fresh ingredients shine. While this recipe is elegant, the fish, risotto and leek/mushroom toppings are easy. And, if you want to skip the topping, the fish and risotto are delicious on their own.
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Fish
- 4 6-oz . amberjack fillets or any fresh white fish fillets
- 4-5 tablespoons Eureka Lemon Olive Oil
- Salt and pepper
Risotto
- 3 cups low sodium chicken broth
- 2 tablespoons Eureka Lemon Olive Oil, plus 1 more tablespoon
- 1 medium sweet onion, (about 1¼ cups), finely diced
- 1 cup Arborio rice, available at Publix and other supermarkets*
- ½ cup white wine
- 1½ cup green peas (frozen are fine)
- ¾ cup grated Parmesan cheese
Leek and Mushroom Topping
- 2 leeks
- 8 oz . brown cremini (or other mushrooms), trimmed and cleaned
- 1 tablespoon Eureka Lemon Olive Oil
- Salt and pepper to taste
- 2 teaspoons
- Traditional 18 Year Aged Balsamic Vinegar
- 2 tablespoons minced chives
Rinse fish fillets and blot with paper towels. Set aside.
Heat the broth in a pot and keep warm on a back burner. In a medium pot, sauté the onions in 2 tablespoons Eureka Lemon Olive Oil over medium heat until translucent, 6-7 minutes. Add the rice and sauté 2-3 minutes but don’t let it brown. Add the wine and sauté until the wine has almost evaporated. Then, begin adding ½ cup of hot chicken broth at a time, letting the liquid almost evaporate before adding more (you can hear when the liquid begins to sizzle a bit, but before it dries out). This will take about 20 minutes.
When you add the last ½ cup of broth, add the peas. Once the liquid has mostly evaporated, remove from the heat and stir in the cheese and the remaining tablespoon of lemon olive oil. Cover, and then serve as soon as the fish is finished.
While you are tending to the risotto, make the leek/mushroom topping. Cut off the bottom and green parts of the leeks. Slice the leeks lengthwise and wash them under running water to remove all traces of sand. Slice crosswise in ¼” half circles. Thinly slice the mushrooms. If they are large, cut them in half and then slice them crosswise. In a large non- stick skillet, place 1 tablespoon lemon olive oil, mushrooms and leeks, and sauté over medium heat for 5-7 minutes until they are glossy and most of the liquid has evaporated. Season with salt and pepper. Sprinkle with the chives . Set aside.
If pan-searing the fish, heat a non-stick pan on medium high heat and add 3-4 tablespoons lemon olive oil. When the oil is hot, add the fish and season with salt and pepper. Cook about 3 minutes and turn over, seasoning again. Continue to cook until fish is just done – 1-3 minutes depending on the thickness of the fish. Remove fish from the pan, place on a plate and cover with foil. You might need to cook the fish in two batches if your pan isn’t big enough.
If you plan on grilling the fish, prepare the grill before making the leek/ mushroom topping. Heat the grill and clean it . Then, when ready to cook the fish, using tongs, oil the grill with a paper towel dipped in the lemon olive oil. Place the fillets on the grill and season with salt and pepper. Grill 3-4 minutes and turn over. Season with additional salt and pepper if desired, and grill until just done . Place on a plate and cover with foil to keep warm.
When ready to serve, place a serving of risotto on a dinner plate, place a fish fillet on it, and top with the leeks and mushrooms . Serves 4.
*Look for Arborio rice in bags rather than the plastic canisters – it costs much less that way.