Wednesday, April 20, 2011

Rockfish For Dinner.

Tonight, rockfish, AKA striped bass,
is on the menu.
Asparagus from one plant I have right next to my mailbox. A little bird left it there years ago and I am forever grateful to that little bird.
I chopped some asparagus, red and green pepper, and red onion.
Some butter and a little ELBOO. Extra Light Bertolli Olive Oil.
Old Bay poofs.
Thinly sliced onions.
Lemon juice. Mr. Hawthorne baked this at 350 degrees for 12 - 15 minutes. Moreover risotto.
I melted some butter to a nice tan.
Added in some scoops of the other night's risotto.
One must keep adding liquid to risotto. Risotto is a sponge.
Keep stirring so the rice can absorb the liquid, but use a longer utensil than I did. Next, start on the veggie mixture.
Butter into medium - hot pan.
Red and green pepper pieces.
About 2 teaspoons of sugar.
Red onions at the end. Total cook time, maybe 90 seconds.
Risotto and veggies are ready.
This is so pretty. Too bad it's night time under my stove hood.


Marilyn said...

Looks good. Not sure rockfish is available in these parts. But I will have to try that preparation with the fish we can get around here.

Woodduck said...

Looks mighty good. I use mayanaise instead of butta ;~)...happy trails