Monkfish and red pepper risotto
1 lb. fresh monkfish
16 oz. short-grain brown rice or pearled barley, rinsed
2 red peppers, sliced into strips
1 large red onion, sliced into half-moons
olive oil or grass-fed butter
1/4 cup white wine
32 oz. vegetable or fish stock, warmed
2 tbsp. fresh oregano, finely chopped, plus sprigs for garnish
Celtic sea salt and freshly-ground black pepper to taste
Preheat oven to 350ºF. In a large baking dish, place peppers and onions. Drizzle 2 tbsp. olive oil and season with oregano, Celtic salt and pepper. Toss well and place in oven for 15 minutes.
Pat fish dry with a paper towel and cut into chunks. Set aside.
While vegetables are cooking, in a large sauté pan, add 1 tbsp. butter and 1 tbsp. oil (or 1 tbsp. of each) and add rice or barley to pan, mixing well to coat the grains. Add wine and stir until it evaporates. Begin adding stock, one cup at a time, stirring until each cup is absorbed before adding the next. Grain should be soft at the end of this process.
When peppers and onions are soft, add fish and toss, returning to oven for an additional 15 minutes. Then add rice mixture and stir gently to combine. Season with additional Celtic salt and pepper to taste. Garnish with oregano sprigs.
(Feel free to substitute lobster, snapper, sea scallops, mahi-mahi or sea bass for the monkfish easily in this recipe)