Rockfish with Cilantro-Onion Salad and Spring Vegetable Risotto

Don't be fooled by this entree. It might sound simple, but somehow it turns out simply amazing. Ah-may-zing. When you scoop up a bite, with a touch of avocado yogurt, tasty rockfish, fresh cilantro, and crispy onion, it just works absolutely perfectly. It hits the perfect combination between fancy and simple, incorporating unusual with common and ending in a relatively simple meal to make that is incredibly impressive - both in presentation and in taste. I wholeheartedly suggest you make this one right away!

To go with the rockfish, I prepared some spring risotto as well. Risotto is always a good idea! This one packs the rice-dish chock full of veggies, including asparagus and edamame among others. Then some cheese adds a savory, creamy blend that adds some richness sparingly. A perfect spring dish.

Note: If you do not live in the DC area, you're probably confused by rockfish. It's local here, but is just a member of the striped bass family. Feel free to substitute bass, or another firm, darker fish, if you're from another region.

Difficulty: medium
Time: 1 hr
Cost: $26.23



Spring Vegetable Risotto
Time: 40 min

Ingredients:
1.5 c asparagus
2 cups vegetable broth (2 bouillon cubes)
1 tbsp olive oil
1.5 c sweet onion, diced
2 garlic cloves, minced
1 c uncooked Arborio rice
1 c frozen edamame
1/4 c fat free cream cheese
1/2 tsp black pepper
1/4 c parmesan cheese

If you've made risotto before, this should look fairly standard. First, bring a pot of water to a boil. Add the asparagus and cook for 2 minutes. Then remove from the pan and chop into bite-sized pieces.

In the same (or another pan, just trying to save you washing dishes) bring 4 cups of water to a light boil. Add the 2 bouillon cubes. (If you're using broth rather than bouillon cubes, just bring 2 cups broth and 2 cups water to a light simmer.) Dissolve the bouillon and turn down to low to just keep the liquid warm.

Heat a large pan over medium-high heat. Add the olive oil, swirling to coat. Add the onion and saute for 4-5 minutes, stirring occasionally to keep from burning. Then add the garlic and saute for 1 more minute. Turn the heat on the pan down to medium.

Add the arborio rice and the edamame. Stir constantly for 1 minute. Add 1 cup of broth and stirring nearly constantly, cook until the liquid is just about gone. Then add 1/2 cup and continue the process. Keep doing this, adding half a cup at a time, until all of the liquid is used in the recipe.

When the liquid has all been added and the last batch just about fully absorbed, add the asparagus, cream cheese, black pepper, and parmesan. Stir well and then remove from the heat and serve.

Servings: 6
Serving size: 1 cup
Nutrition: calories 237; carbs 39g; fat 6g; protein 10g; sodium 710mg; iron 6mg

Rockfish with Cilantro-Onion Salad
Time: 30 min

Ingredients:
3 tbsp lime juice
1.5 oz fat-free plain greek yogurt
1/8 tsp salt
1 avocado
4 tsp olive oil
1 lb rockfish
1/2 tsp black pepper
1 cup cilantro
1.5 c sweet onion, sliced

Get your oven pre-heating to 400 degrees F.

As it's heating, prepare the avocado yogurt. Put 2 tbsp lime juice, greek yogurt, salt, and avocado in a bowl. Mash until smooth and evenly combined. Then, set aside for the moment.

Heat an oven-proof pan on your stove over medium-high to high heat. Add 2 tsp olive oil, swirling to coat. Add the fish, skin-side down. Sprinkle the rockfish with the black pepper as you cook the fish for just 2-3 minutes. This will make the skin crispy.

After 2-3 minutes, transfer the pan to the pre-heated oven. Let the fish cook for 8-10 minutes in the oven or until done. It'll vary a bit depending on the thickness of the fish, so keep a close eye on it.

Finally, prepare your cilantro-onion salad. Put the rest of the lime juice (1 tbsp) and olive oil (2 tsp) in a bowl and whisk together. Then toss in the cilantro and sweet onion. Toss and mix until evenly coated and combined.

To serve, put half of the avocado mixture on two different plates. Top with half of the rockfish and then half of the salad. Make sure to get a bit of each for an absolutely delightful bite of food.

Servings: 2
Serving size: 1/2 lb of rockfish with cilantro-onion salad and avocado yogurt
Nutrition: calories 487; carbs 16g; fat 27g; protein 46g; sodium 455mg; iron 10mg