Mexican Style Risotto with Whitefish

Servings: 2 | Serving size: about 2 cups rice with fish

Cooking Time: 30 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Ingredients

• 2 tsp olive oil (divided)
• 2 Tbsp pumpkin seeds (pepitas)
• 2/3 cup corn kernels (may use defrosted frozen)
• 1 medium onion (diced)
• 1/2 cup arborio rice
• 1/8 tsp cayenne (or to taste)
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 3/4 tsp ground cumin (divided)
• 1/8 tsp salt
• fresh ground black pepper to taste
• 4 cups water
• 1 medium red bell pepper (diced)
• 1/4 medium green bell pepper (diced)
• 1 ounce Monterey Jack cheese (shredded)
• 2 4-ounce whitefish filets (drum, halibut, tilapia, grouper)
• 1/2 lime (juiced)

Place oil in medium sauté pan over medium-high heat. Add pumpkin seeds and cook, stirring frequently, for about 1 minute, or until pumpkin seeds begin to brown. Add the corn and cook for another 4-5 minutes or until the corn begins to brown. Add the onion and cook for another 2-3 minutes, stirring frequently.

Add the rice and stir for one minute, then add the water.

Add the cayenne, paprika, oregano, 1/2 tsp cumin, salt and pepper, then cook for another 10 minutes, stirring occasionally.

Add the green and red pepper and continue cooking until the rice soaks up all the water. (If needed, add 1/4 cup water at a time until the rice is done).

When risotto is nearly done (about 15 minutes), dust the fish filets with 1/4 tsp cumin and fresh ground black pepper (to taste) on just one side.

Place 1 tsp olive oil in large skillet over medium-high heat. When oil is hot, place filets in pan, spice side down. Cook for about 4 minutes and turn over, then cook an additional 4 minutes.

Remove the risotto from heat and add the shredded Monterey Jack cheese. Stir until the cheese melts.

When ready to serve, squeeze the lime over the fish while it's still in the pan.

Divide the risotto between two dishes and top with the fish. Serve.