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Seared Alaska Black Cod w/ King Crab & Shrimp Risotto Print Email


4 ea. 6 oz. Smoked Alaska Black Cod Fillets

Alaska King Crab and Pink Shrimp Risotto:
1/2 medium sized onion, diced
2 Tablespoons olive oil
1 cup Aborio rice
1/2 bottle Alaskan Pale Ale (or white wine)
14 oz. chicken stock, hot
7 oz. water, hot
1 cup Alaska Pink Shrimp (or peeled shrimp)
1 Alaska King Crab leg, cut into 1/4” rounds
1 Tablespoon tarragon, chopped
1 Tablespoon chives, chopped
2-3 Tablespoons butter
1/4 cup parmesan cheese

In a medium-sized pan over medium heat, sauté onion in olive oil until soft and translucent, season with salt and pepper. Add the rice and stir to coat; cook and stir until the grains turn opaque. Add the beer and continue stirring for 1 minute to allow alcohol to evaporate.

Add hot chicken stock to the pan until it just covers the rice and stir with a wooden spoon until the rice has absorbed all of the liquid.

Continue adding the stock in small increments. When all of the stock has been absorbed, begin adding small increments of hot water until the risotto reaches the desired consistency (slightly firm but creamy). Fold in Alaska King Crab, Alaska Pink Shrimp, chopped herbs, butter, and parmesan cheese.

Pineapple-Orange Soy Glaze:
1 cup pineapple juice
1 cup orange juice
2 Tablespoons soy sauce
1 teaspoon garlic chili paste

Combine all ingredients in a small saucepan over medium heat and reduce by half.

Pan sear black cod in a hot sauté pan and finish cooking in a 450F oven.

To assemble, place a quarter of the risotto in the middle of the plate, top with black cod fillet and pour glaze over the fish until it pools around the risotto. Serves 4 - Stefani Marnon

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