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Smoked Alaska Sablefish (Black Cod) with Alaska King Crab Risotto
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It’s a bit like gilding the lily to serve King Crab and Sablefish in the same dish with a rich risotto.

Just eat sparingly during the day, so you can savor this amazing dish with a full appetite!

You can replace half of the butter with olive oil in the risotto, but you should use at least some butter to get the right flavor and consistency.

Smoked Alaska Sablefish (Black Cod) with Alaska King Crab Risotto

Finish the glaze just before you begin the main recipe, and keep it warm. This recipe comes to us courtesy of Stefani Marnon.

Makes 4 servings

4 (4 oz each) Smoked Alaska Sablefish (Black Cod) fillets

Alaska King Crab

1/2 medium sized onion, diced

2 Tablespoons organic extra virgin olive oil

1 cup Aborio rice

1/2 bottle Alaska (or any) Pale Ale

14 oz. chicken stock, hot

7 oz. water, hot

4 pre-split Alaska King Crab leg sections, cut into 1"-long chunks

1 Tablespoon tarragon, chopped

1 Tablespoon chives, chopped

1½ Tablespoons butter

1/4 cup 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. Set aside and keep warm.

Main recipe

  • 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.

  • Pan sear black cod in a hot sauté pan until just done.

  • 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.


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