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Smoked Alaska Sablefish (Black Cod) with Alaska King Crab Risotto

Save this rich, delectable dish for a special occasion! You can replace half of the butter with olive oil in the risotto, but use at least some butter to get the right flavor and consistency. Recipe by Stefani Marnon.
Yield: Serves 4
Total Time:
Prep:
Cook:
Additional:
Ingredients
1/2 medium sized onion, diced
1 cup aborio rice
1/2 bottle Alaska Pale Ale (or any similar beer)
14 ounces chicken stock, hot
7 ounces water, hot
1 tablespoon tarragon, chopped
1 tablespoon chives, chopped
1½ tablespoons butter
1/4 cup parmesan cheese
1 cup pineapple juice
1 cup orange juice
2 tablespoons soy sauce
1 teaspoon garlic chili paste
Preparation
1.  Make Pineapple-Orange Soy Glaze: Combine pineapple juice, orange juice, soy sauce and garlic chili paste in a small saucepan over medium heat and reduce by half. Set aside and keep warm.
2.  Sauté onion with olive oil in a medium-sized pan over medium heat, until soft and translucent. Season with salt and pepper. Add the rice and stir to coat; cook and stir until the grains turn opaque. Add the beer and continue stirring for 1 minute to allow alcohol to evaporate.
3.  Add hot chicken stock to the pan until it just covers the rice. Stir with a wooden spoon until the rice has absorbed all of the liquid. Continue adding the stock in small increments. When all of the stock has been absorbed, begin adding small increments of hot water until the risotto reaches the desired consistency (slightly firm but creamy). Fold in Alaska King Crab, chopped herbs, butter and parmesan cheese.
4.  Pan sear black cod in a hot sauté pan until just done.
5.  To serve: Divide risotto between four plates, top each with a black cod fillet and pour glaze over the fish until it pools around the risotto.
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