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    You are in: Home / Recipes / Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto Recipe
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    Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small pan, melt butter over medium heat and sauté onion until tender.
    2. 2
      Add rice and stir.
    3. 3
      Add water, stir and bring to boil.
    4. 4
      Reduce heat; simmer 20-25 minutes uncovered, stirring frequently, until rice is tender.
    5. 5
      Add cream and Parmesan.
    6. 6
      Season with salt and pepper to taste.
    7. 7
      Gently fold in shallots, tomatoes and broccoli.
    8. 8
      Set rice aside.
    9. 9
      Season both sides of sea bass with salt and pepper.
    10. 10
      Dredge lightly in flour.
    11. 11
      Put olive oil in sauté pan over medium heat; sear both sides until golden brown.
    12. 12
      Place fish in 400 degree oven for 10-15 minutes or until desired doneness.
    13. 13
      Place risotto on plate and top with sea bass.

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    Ratings & Reviews:

    • on July 31, 2005

      55

      This meal was elegant, light, and delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto

    Serving Size: 1 (622 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1071.5
     
    Calories from Fat 445
    41%
    Total Fat 49.4 g
    76%
    Saturated Fat 22.0 g
    110%
    Cholesterol 182.7 mg
    60%
    Sodium 659.4 mg
    27%
    Total Carbohydrate 96.5 g
    32%
    Dietary Fiber 5.4 g
    21%
    Sugars 3.2 g
    13%
    Protein 58.5 g
    117%

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