Seafood Recipe - Yes a Second One Today

I want to thank Chef Chris Quinn from our Cleveland, Ohio Division for this recipe. I would also like to thank Chris for his guidance in getting this Blog up and running. Couldn't have done it without you.

Remember: http://www.usfoodsight.com/ for news on Trends, Rebates and all things Seafood in January 2011.

Foodsight Chef Bill

Pecan Crusted Cod with White Cheddar Risotto

2 Servings

2          Harbor Banks Cod Loin, 6 oz.

¼ c      Olive oil

½ c      Pecans, chopped

2 T       Glenview Farms Butter

½ c      Roseli Arborio Rice

½ c      Cross Valley Farms Red Onion, diced

2 c       Chicken or vegetable broth

½ c      White wine

2 c       White Cheddar cheese, shredded

1 ½ c  Glenview Farms Heavy Cream

¼ c     Cross Valley Farms Geen Onions, diced

Roseli Shaved Parmesan as needed

Method:

Sear cod 2 minutes each side in hot skillet with olive oil.  Crust with chopped pecans.  Bake at 325 until flaky.  In a large sauté pan, heat butter & red onions until translucent. Add rice and toast 2 minutes over medium heat. Add stock in small portions and reduce to low heat, stirring occasionally until al dente. Approximately twenty minutes.  Add wine and cheddar cheese.  Stir in well. Add cream and green onions.  Plate the risotto and top with cod and shaved parmesan.