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Crispy Skin Black Bass with Arugula & Spinach Risotto

Yields 2 dinner portions


For the Fish:
1 – 1 1⁄2lb. or 2lb. fish – gutted, scaled & filleted
1 Tbsp. Vegetable oil
Salt & Pepper to taste
Flour for dredging
1 – 10” or 12” sauté pan

For the Arugula & Spinach Puree:
1⁄2 c. Arugula leaves, packed
1⁄2 c. Spinach leaves, packed
3 c. Boiling water
1 tsp. Flake or kosher salt
12 oz. Mild flavored olive oil

For the Arugula & Spinach Risotto:
4 oz. Arborio or other imported Italian rice
1 Tbsp. Pearl onions, peeled
1 Tbsp. Olive oil
4 oz. White wine, preferably dry
16 oz. Chicken stock or water
Salt & pepper to taste
3 Tbsp. Arugula & spinach puree


For the Fish:
Pat dry the fillets and season with salt and pepper. Dredge in flour and pat of excess. Sauté the fillet skin side down over moderate heat until golden brown and crispy (about 4 minutes). Flip over and sauté 30 seconds more to complete cooking. Reserve for plating over the Arugula & Spinach Risotto.

For the Arugula & Spinach Puree:
Blanch arugula and spinach in water for 1 1⁄2 - 2 minutes, or until tender but still green. Remove and shock in an ice water bath. Squeeze out excess water and puree in blender with oil for 2 minutes. Strain into coffee filter to separate puree from the oil. Use puree as a garnish for the rice, or like a pesto with pasta. Use oil as needed for richness of garnish.

For the Arugula & Spinach Risotto:
Sauté rice and pearl onions over a medium heat in oil until heated throughout. Add wine and reduce until almost absorbed completely. Add stock or water in 4 oz. additions and cook until absorbed between each addition. When all 16 oz. of the liquid has been absorbed, add puree last and use at once.

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