Try this Red Chile-Crusted Sea Bass W/clam/mussel/calamari Risotto 1/ recipe, or contribute your own.
Suggest a better descriptionFOR TOMATO/CHIPOTLE SAUCE: Heat 1 TBSP olive oil in skillet over medium heat until just smoking; add onions; saute until carmelized, abt. 10 min. Transfer onions to food processor; add garlic and 1/2 the tomatoes; pulse until finely chopped but not pureed; add cilantro and chipotles; pulse to mix. Transfer to nonreactive bowl; reserve. Peel and seed remaining tomatoes; roughly chop. In a nonreactive bowl, combine tomatoes, remaining olive oil, vinegar, salt, and sugar; fold in pureed tomatoes to coat evenly; cover; chill in refrigerator. Place wine in nonreactive saucepan over medium heat; bring to a boil; reduce by 75 percent (to abt. 1 cup); stir into salsa; reserve (keep warm). FOR SEA BASS: Place chile flakes and oregano in dry skillet over medium heat; gently toast until fragrant (abt. 2 min.). Transfer to a spice grinder and pulse until smoothly combined. Transfer into a small bowl and ad chile powder, sugar, and salt. Stir to combine. Place sea bass filltes on nonreacitve tray lined with parchment paper; coat on both sides with chile rub; wrap in plastic and reserve in refrigerator. FOR RISOTTO: Heat 3 TBSP olive oil in a heavy-bottomed skillet over medium heat. Add onions, garlic, bay leaves, and thyme. Saute until onions soften. Add clams. After 1 min., add mussels and cook another minute. Deglaze with white wine and fish stock; bring to a simmer. When shells open remove skillet from direct heat. Pick shellfish from broth and transfer to a bowl. Remove clams and mussels from shells and reserve. Discard shells. Strain stock through fine chinois into clean saucepan and reserve. continued in part 2
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Serving Size: 1 Serving (1014g) | ||
Recipe Makes: 4 | ||
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Calories: 961 | ||
Calories from Fat: 266 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 39 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 392.5mg | 121 % | |
Sodium 759.6mg | 26 % | |
Potassium 2197.7mg | 58 % | |
Total Carbohydrate 52.1g | 15 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 46.5g | ||
Protein 82.3g | 118 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 961
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