- 1-1 ½ lbs Lingcod cut into roughly 6-8oz portions
- 2 Whole oranges
- 1 Small onion diced
- ½ Small fennel diced
- 1 qt White Wine
- 1 qt water or stock
- 2 cups Arborio rice
- ½ orange zested
- 1 tbsp Anchovy paste
- ¼ cup Green olives chopped
- 1 ¼ cup Parmesan cheese grated
- Salt and pepper
- ½ cup Coriander ground
- ½ cup Fennel seed
- ¼ cup Black pepper
- 2 tbsp butter
- Use a knife to remove all the orange skin.
- Then go between each membrane of orange pith to remove the pure orange citrus segments, and set aside for later.
- Start by sweating your small diced onion and fennel until translucent.
- Combine white wine and water (or stock) in a separate container.
- Add 2 cups Arborio rice to onion and fennel mix. Allow rice to toast in the pan slightly before slowly adding one ladle of wine/water mix.
- Always be stirring the rice! When the liquid has mostly evaporated, add in another ladle full of mixture. Continue this process until the rice has been cooked to al dente. The key to making good risotto is low and slow. You're agitating the starch out of the rice to make a nice creamy finish. The process takes approximately 30 minutes.
- As the risotto nears completion add orange zest, anchovy paste, chopped olives, parmesan cheese, salt and pepper to taste.
- Grind down fennel seed, coriander, and black pepper (if it didn't come that way from the store). You're looking for equal parts ½ cup fennel seed, and ½ cup coriander, to ¼ cup black pepper.
Cooking Spice Crusted Lingcod
- Preheat your oven to 380° F and start by generously coating 1 side of the fish with spice mix.
- Bring a pan to it's smoke point, and then generously apply oil to the pan allowing the oil to completely heat.
- Add fish to pan crust-side down. After a good sear has been achieved, flip the fish add in 1 tablespoon butter and finish in the oven. You know your fish is finished when the fat starts to come out.
- Add in 1 more tablespoon butter and baste to finish
- Plate your risotto and top with Lingcod.
Tried this recipe?Let us know how it was! #possrecipe