>Blackened Swordfish and Lemon Saffron Risotto
>Swordfish was on sale at Sunflower Market so we bought some and froze it. Swordfish comes in fairly thick sliced steaks, kind of like a tuna steak. I ate a TON of it when I studied abroad in Spain, so I’m fairly familiar with it.
Jon really wanted to blacken it so I let him be in charge of that.
Blackening is a technique commonly used for fish. It’s ubiquitous in the South; you’ll see blackened catfish on many a Louisiana restaurant menu. First you coat the fish in butter and then you dredge it in a spice rub. I think Jon just used a Cajun seasoning we had, a long with some cayenne pepper and black pepper. You need to get your pan smoking hot (we cooked the fish in butter, too), and when the butter browns, the spices will brown with it creating a black crust on the fish – hence the name blackening.
We wanted to make a risotto but I wasn’t sure what kind. Apparently I’ve gotten more comfortable with the risotto after making it last time. I thought lemon would go well with the fish, so I googled lemon risotto and actually found some recipes – fairly easy across the board, just a simple risotto recipe with lemon added at the end. I also added saffron to give it the yellow color. This is the recipe I came up with:
Lemon Saffron Risotto
1 qt chicken stock
1 stick butter
1 onion, chopped
2 cloves garlic, minced
1 cup white arborio rice
1/2 cup white wine
1/4 cup butter (1/2 a stick)
juice of 3 lemons
1 pinch saffron threads
1. Empty the container of chicken stock into a medium sized sauce pan and bring to a boil. Reduce to a simmer and keep covered.
2. While stock is boiling, melt butter and add to it the chopped onions and garlic. Cook until tender.
3. Add the rice, coating with the butter.
4. Add the white wine to deglaze the pain, stir for about 10 minutes until wine is absorbed.
5. Begin to add the chicken stock, half a cup at time, stirring between every addition until absorbed. On the last addition of the stock, add the saffron. The spice will need a bit of extra liquid to absorb.
6. Add the lemon juice to the risotto and mix well. Serve immediately.
*A little note about saffron: the flavor of it is very nondescript. There’s not much else that it does taste like, but I think it’s a bit bitter. In this recipe, I just used it for the color, and the lemon definitely outweighs the bitterness of the spice. Also, it’s incredibly expensive. So if you can’t find it, then it can be omitted from this recipe.