This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"It suddenly struck me that that tiny pea, pretty and blue, was the Earth. I put up my thumb and shut one eye, and my thumb blotted out the planet Earth. I didn't feel like a giant. I felt very, very small."
-Neil Armstrong, Astronaut
After steeping sun dried tomatoes it's always a good idea to save the liquid. It keeps for a couple days in the refrigerator and adds a lot of flavor to pasta sauces or in risotto dishes like this one.
When I was designing this recipe, my first choice was cod or halibut, but when I got to the market the best quality white fish was sole. Each of these choices might add a different flavor to the dish, but the key is to make your ingredient selections based on what is fresh.
After I buy any fish I generally rinse it well in cold water and place it in an air tight container. I then place the container in the bottom of the refrigerator on top of an ice pack (the type that you would use in a cooler). The ice pack will stay frozen for about 36 hours in the fridge and keep the fish cold without freezing it.
I use a round plastic container (like Tupperware or Rubbermaid) that holds a standard steamer basket. The fish in the ziplock bag goes on top of the steamer basket in the plastic container. I then place some ice around the fish and seal the container and place it in the bottom of the refrigerator . The ice melts slowly and drips to the bottom of the container.
I often buy frozen shrimp but if I am going to use it quickly I will buy thawed shrimp at the market. I then shell it and store it in a tightly sealed container on ice. I donít generally devein shrimp until I am ready to cook it.
Servings = 2 | Serving size =about 3 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe also requires making Sun Dried Tomato Pesto
Leftovers will keep fairly well for about 48 hours in the refrigerator. Reheat gently to avoid overcooking the fish.
|1 tsp||extra virgin olive oil|
|1 large||onion (diced)|
|1/2 cup||arborio rice|
|fresh ground black pepper (to taste)|
|1 cup||water from steeped sun dried tomatoes|
|2/3 cup||frozen peas (thawed)|
|1 ounce||goat cheese|
|6 ounces||white fish (halibut, grouper, sole or cod) (cubed)|
|4 Tbsp||Sun Dried Tomato Pesto|
Place the olive oil in the bottom of a large skillet. Heat over medium and add the onion. Cook gently, stirring frequently, until the onions just begin to turn translucent.
Add the arborio rice and stir. Cook for about 2 minutes, then add the salt and pepper. Add the water.
Simmer on medium, partially covered, for about 15 minutes. Check to see how close the rice is to being done and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.
Add the peas and goat cheese. Stir and add the white fish.
Add a little more water, if needed, add the pesto, and stir.
Cook for about 5 Ė 8 minutes until the fish is cooked.
Serving size = about 3 cups
Servings = 2
Amount Per Serving
|Calories 481||Calories from Fat 119|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 5g||18%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 61g||20%|
|Dietary Fiber 11g||25%|
|Vitamin A 24%||Vitamin C 66%|
|Calcium 15%||Iron 30%|
|Vitamin K 142 mcg||Potassium 994 mg|
|Magnesium 102 mg|