Chive Roasted Spot-tail Bass

By dyannucci

also know as red fish or drum fish
long cove recipe

Ingredients

• For the bass:
• 2 fillets spot-tail bass (also called redflsh or red drum)
• 1/2 cup chives, chopped
• 1 teaspoon paprika
• 2 tablespoons ground Saltine crackers
• 1/2 teaspoons kosher salt .
• 1/4 teaspoon cayenne pepper
• 1/3 cup extra-virqin olive oil
• For the risotto:
• 8 cups chicken broth, heated
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, finely chopped
• 1 large garlic clove, minced
• 2 cups Arborio rice'
• 1/4 cup dry white wine
• 1/2 cup grated Asiago cheese
• 1 cup fresh arugula
• 3 tablespoons white truffle oil
• 1/2 teaspoon ground cinnamon '
• Salt and freshly ground pepper, to taste

Preparation

Step 1

Pre-heat oven to 400 degrees.
For the bass: Mix together the oil, paprika, salt, cayenne pepper and chives in a mixing bowl.
Dip fillets in this mixture and place on a non-stick baking pan.

Set aside and start the risotto.

For the risotto: In a non-stick sauce pan over medium-high heat, warm the olive oil. Add the onions and cook until the onions become slightly soft, about 2 to 3 minutes.
Add the garlic and cook 1minute more.
Add the rice and stir with a wooden spoon. Cook, while stirring, about three minutes.
Add the wine and stir frequently until
absorbed.
Turn down to medium and begin adding broth one
ladle-full at atime, stirring until it is almost completely absorbed before adding the next. ,
When half the broth is remaining, place the fish in the oven.
The fish will need to cook about 12-15minutes.
When the rice is tender, add the arugula and cook one more minute.
Remove from heat and stir in the cheese, truffle oil, salt and pepper.
Serve fish atop the risotto.