Pan Seared Red Snapper

Pan Seared Red Snapper  With Parmesan Risotto, Seasoned Zucchini and Squash-Lemon Butter Sauce Garnish of Fresh Julienne Tomato and Chopped Parsley.

Recipe for Risotto
2 C Dry Arborio Rice
½ t Chopped Garlic
2 T Chopped Yellow Onion
1 med Shallot fine Chop
½ c White Wine
6 C Chicken Stock
1 C Parmesan Shredded
1 T Butter
1 T Cooking Oil

Heat oil and begin to lightly cook Shallot and Rice
Before Rice begins to brown add the white wine and
One cup of Chicken stock at a time until rice begins to cream.
Season at the end and mount the butter, Rice should end up
Creamy with a slight texture feel, do not allow risotto to

Lemon butter sauce

1 Medium Shallot sliced 

2 C White Wine

1.5 C Heavy Whipping Cream

2 Ea Lemon Juice of

½# Whole Butter Salted

Salt and Pepper to taste

Begin by reducing the wine and shallots together, Ones wine has reduced by half add your cream and let it reduce until all ingredient’s thicken. Begin to incorporate butter small amounts at a time to thicken the sauce, ones all butter has been added let sauce come to a simmer but not boil.

Add Lemon juice and season.