Grilled (Or Blackened) Fresh Catch

Over Wild Mushroom Risotto, Asparagus & Baby Carrots and Truffled Corn Sauce

Recipe by Chef Colby Hill, Longboard Café
Serves 8-10

•  Fresh white-fish catch (grouper, flounder, halibut, rockfish, barramundi, etc.)
•  Wild mushroom risotto
•  Truffled corn sauce
•  Grilled asparagus
•  Baby carrots

•  2.2 lbs Arborio rice
•  1 lb butter
•  1 medium white onion, diced
in ¼-inch pieces
•  2 cups sliced mushrooms (crimini, shiitake, oyster, button)
•  32 oz dry white wine
•  64 oz chicken stock
•  ¼ cup fresh thyme, stemmed and chopped
•  ¼ cup fresh parsley
•  2 Tbsp ground coriander
•  1 Tbsp granulated garlic

Chef Colby Hill

Melt butter medium-high heat. Sauté onions 2-3 minutes until soft. Add rice and toast in pan, stirring occasionally 5-10 minutes. Add white wine and reduce 10-12 minutes; add mushrooms and ½ chicken stock; reduce 10-12 minutes. Finally, add the remaining ingredients until rice is tender and a smooth consistency.

•  5 ears local sweet corn, shucked and kernels cut off
•  2 cup water
•  2 cup heavy cream
•  2 Tbsp granulated sugar
•  1 Tbsp salt
•  1 tsp ground white pepper
•  1 tsp ground thyme
•  1 tsp black Perigord truffles, minced (available on Amazon)

Boil kernels in water and reduce by ¾; add cream puree in blender or food processor until smooth. Strain through chinois and return to sauce pan. Add remaining ingredients and simmer
10-15 minutes, stirring occasionally.

•  12 stalks green asparagus
•  12 stalks white asparagus
•  24 baby carrots
•  Olive oil, to coat grill or sauté

Trim asparagus and peel carrots. Blanch in boiling water for 2-3 minutes, strain and plunge
into ice water to cool. Grill carrots (or sauté) until cooked (3-4 minutes); add asparagus and
cook 2 minutes. Remove from grill or pan.

Season with salt and pepper or blackening seasoning and grill or sauté 3-5 minutes on both sides, depending on thickness and enjoy.

Ladle 2-3 oz corn sauce in a ring around the plate. Add risotto in center; ring vegetables around; place fish on top. Add micro-greens or fresh thyme garnish on top of fish.

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