Bertolli

Charlotte Seafood Recipe List

Lakefront Restaurant

8629 JM Reynes Drive, Charlotte, NC 28292
704-547-7444

SEA BASS WITH A GUAVA AND CITRUS COMPOTE

4 Servings

Ingredients

2 lbs Fresh Chilean Seabass (portioned into 4 pieces)
Zest from 1 Lemon, Lime and Orange
4 oz Lump Crabmeat
2 c Arborio Risotto Rice
1/2 c Guava Pulp
1/4 c Fresh Squeezed Orange Juice
1 Orange, peeled and cut into segments
1/4 c Brown Sugar
1/4 c Red Bell Pepper, diced
1/4 c Celery, diced
1/2 c Yellow Onion, diced
6 c Fish Fumet or Chicken Stock
1 c Extra Virgin Olive Oil
1/2 c Hulled Sweet Corn
2 pinches Fresh Dill, chopped
1/4 c Honey
1/4 c Fresh Cilantro, chopped

Method for Citrus Compote

  • In a small skillet, add remaining oil and heat on high.
  • Sauté the celery, peppers, pearl onions and brown sugar.
  • Cook until the sugar start to bubble and then add the orange juice and guava and honey. At the end add the orange segments.
  • Then take off stove and set aside.
  • Cook the filet in the oven for 10 minutes at 350 degrees and pull out of oven.
  • Scoop the risotto on center of the plate.
  • Place fish on top of rice and then add the compote on top.
  • Sprinkle chopped cilantro on top of fish and around rim of plate.

    Method

  • Portion fish into four pieces.
  • Season lightly and drizzle the zest over all the top pieces.
  • In a sauté pan brown top and bottom on high heat.
  • Set fish aside.
  • In a medium sauté pan heat 1/2 the oil (on medium high) heat.
  • Sauté the yellow onions until translucent.
  • Add the risotto and stir.
  • Keep stirring until all rice is coated with oil.
  • Season with salt and pepper.
  • Add 1 cup of stock at a time until it is all absorbed and rice is fully cooked.
  • Add 1/2 cups of fresh hulled sweet corn or sweet can corn and add two pinches of chopped fresh dill.
  • Next, incorporate the lump crabmeat folding gently preventing to break the lumps of crab.

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