Michael found this recipe on Food Gawker. Who knew you had to qualify to get your photos on that site?! And we thought we'd be able to get some stuff on there by just submitting it. Haha or not!
So this one was quite the tedious recipe (took about 2 hours with both of us working together). It also didn't work-out quite like the author scripted it out. Not sure what happened, but we had to make some modifications. To tell you the truth, the acorn squash was the source of the problem. The grouper part was pretty easy and delicious, so if you're short on time, just skip the roasted acorn squash risotto. If you want to check-out the original recipe (and plethora of photos), go here.
- 1/2 cup arborio rice
- 4 cups chicken stock
- 3/4 cup vermouth
- 1 cup water
- 1/2 orange, juiced
- 6 sage leaves
- 1/2 roasted acorn squash *start this first, see tip below
- 1 tbsp + 2 tbsps butter
- 1 shallot, chopped
- 1 tsp salt
- In a large pot, simmer chicken stock, wine, water, orange juice, whole sage leaves, and half the shallots.
- In a smaller pot, sweat the other half shallot in 1 tbsp butter, then add rice and stir until the outer layer gets translucent. Ladle in simmering liquid, until rice is just covered, and stir until the rice absorbs the liquid. Repeat until rice is done, about 30-40 minutes (may not use all of the liquid). Add 2 tbsp of butter and the chopped squash and stir gently until butter and squash have been absorbed.
- 1 1/4 lbs grouper
- 1/4 cup roasted acorn squash seeds *see tip above
- 6 sage leaves, chopped
- 1 tsp orange rind
- 1/2 tbsp salt
- 3 tbsp unbleached flour
- 2 tbsp olive oil
- Process all but olive oil in blender or food processor until seeds are chopped and sage is distributed.
- Pack coating onto grouper, then pan-sear one side of the grouper in the olive oil over medium-high heat, flip, then put pan and fish into a 400 degree oven for 15 minutes (more or less depending on thickness of the fish — about 10 minutes per inch).