Service for 4 people

INGREDIENTS FOR FISH:

• Four 8 oz Onaga filets (Red Snapper)

• 1 cup diced pineapple

• 2 oz diced Pancetta

• 4 tablespoon sugar

• 2 tablespoon rice wine vinegar

• 1tablespoon ketchup

• 2 teaspoon sweet chili sauce

• 1 tablespoon minced garlic

• 1 tablespoon mined shallot

• 1 tablespoon vegetable oil

METHOD:

• In a pan, add oil and sauté Pancetta until lightly browned

• Add garlic and shallots and cook until lightly golden

• Add pineapple, vinegar, sugar, ketchup and sweet chili

• Bring everything to simmer and let reduce until consistency is like a thin syrup (add chicken stock if needed to fully cook pineapple)

• While sauce is reducing, season and pan sear the Onaga skin side down until crispy, then flip and finish

INGREDIENTS FOR SPINACH RISOTTO:

• 2 cups Risotto (Arborio Rice)

• 1 tablespoon diced white onion

• 1 tablespoon diced leeks(white only)

• 1 tablespoon minced garlic

• 1 tablespoon minced shallot

• zest of one lemon

• Chicken stock, about 3-4 cups

• 1 cup fresh baby spinach

• 1/2 cup cream

• 2 tablespoon butter

• ¼ cup parmesan cheese(shredded)

METHOD:

• In a sauté pan, add olive oil and sauté onion and leeks until translucent

• Add garlic, shallots and risotto and sauté until risotto is coated

• Add stock to cover risotto and simmer, stir often so bottom doesn’t burn, keep adding stock slowly until risotto is al-dente

• Add cream, butter and cheese

• Toss spinach with risotto and season

PLATING:

• Place risotto in center of plate

• Set fish on top and glaze the fish

• Drizzle sauce around and garnish with sliced green onions