RECIPE TITLE "Basil-Scented Onaga With Waimanalo Sweet Corn And Asparagus Risotto"
Author: chef Roy Yamaguchi, courtesy of HSN
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"This recipe is from my new pacific Rim Cookbook by Roy Yamaguchi with John Harrison Ten Speed Press copyright 2005".
The preparation for the onaga in the recipe which makes for an attractive presentation can also be used for mahimahi, snapper, or other firm-fleshed white fish. In putting together the flavors for the risotto, I was swayed by the winning combination of two ingredients I love to use: fresh, young local asparagus from Waialua, on Oahu's North Shore, grown by Dean Okimoto, and tender Waimanalo corn, also grown for Roy's by Dean on the islands windward side.
# To prepare the risotto, melt the 3 tablespoons butter with the oil in a saucepan over medium heat. Add the shallots and sauté for 1 to 2 minutes or until translucent. Add the rice and stir for 1-minute. Add the 3 cups stock, bring to a simmer, and decrease the heat to medium-low. Stir constantly with a spoon for 15 to 20 minutes, or until the liquid just absorbed. Add the corn, asparagus, tomato and mushrooms and continue to cook, adding more stock if necessary, 5 to 10 minutes longer, or until the rice is al dente, and the vegetables are tender. Season with salt and pepper to taste and stir in the 4 tablespoons butter to finish.
# Meanwhile prepare the onaga: Melt the 2 tablespoons butter in a sauté pan or skillet set over medium heat. Place a basil leaf on each fillet, season with salt and pepper to taste and sauté for about 2 minutes on each side, or until opaque throughout. Spoon the risotto onto each warmed serving plate and smooth out to make a bed for the fish. Arrange the onaga fillets on top of the risotto. Garnish each with a fresh basil leaf.