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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1/2 pound arborio rice |
1 quart chicken stock |
10 ounces manchego cheese |
3 red bell peppers |
1 -ounce shallots |
1 -ounce garlic |
10 ounces butter |
1 pint white wine |
4 (8-ounce) halibut fillets |
flour |
salt and pepper, to taste |
lemon juice, to taste |
Directions:
1. Boil rice in chicken stock for 25 minutes. Add manchego cheese, stir quickly. Turn off flame and let it sit.
2. Roasted Bell Pepper Sauce: Roast bell peppers. Saute shallots, garlic and diced bell peppers in butter. Add 1 pint of white wine, reduce. Puree.
3. Fish Lightly cover both sides with flour, salt and pepper. Sear each side quickly in a very hot pan. Place rice in middle of plate. Place fish on top of rice and pour sauce around outer edge. Sprinkle with lemon juice.
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