Diavlo Spiced Tautog with Sun-Dried Tomato Risotto

By Chef Marc Murphy
Serves: 4

INGREDIENTS (FISH):

4 skinless tautog fillets (about 6 oz each) If tautog is not available, you can use any white fish.
2 tablespoons Umbrian Gold Olive Oil
1 tbsp Burlap & Barrel Diavolo spice blend
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Lemon wedges (to serve)

INGREDIENTS (RISOTTO)

1 1/4 cups Arborio rice

4 cups chicken or vegetable broth, kept warm
1/2 cup dry white wine
1/3 cup sun-dried tomatoes, thinly sliced (oil-packed, drained)
2 tablespoons capers, rinsed
1 medium shallot, minced
1-2 teaspoons Calabrian chili paste (adjust to taste)
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste

Herb Garnish:

2 tablespoons of minced fresh chives, parsley, and thyme

INSTRUCTIONS:
Prepare the Risotto:

In a wide pan, heat olive oil and one tablespoon butter over medium heat. Add the minced shallot and a pinch of salt. Cook until softened, about 2 minutes, stirring in half of the reserved garnish.
Add Arborio rice, stirring to coat with oil, and toast lightly for 1-2 minutes.
Pour in the white wine and stir until mostly absorbed.
Add warm broth, 1/2 cup at a time, stirring constantly and letting each addition absorb before adding more. This will take about 18-20 minutes.
When the rice is nearly tender, stir in sun-dried tomatoes, capers, and Calabrian chili paste. Cook until creamy and rice is al dente.
Stir in the remaining butter and Parmesan. Adjust seasoning with salt and pepper as needed. Keep risotto warm.

Cook the Tautog:

Pat fillets dry. In a small bowl.
Rub diavolo spice over both sides of each fillet.
Heat olive oil in a nonstick skillet over medium-high heat. Add the fillets and cook for about 3-4 minutes per side, until just cooked through and golden brown on the outside.

Assemble:

Spoon risotto onto each plate.
Top with a spiced tautog fillet.
Sprinkle generously with the herb mixture (chives, parsley, thyme).
Garnish with extra raw minced shallot if desired. Serve with a squeeze of fresh lemon juice.

Here's a note about pans: I often get asked which pans I use and how they can go from stovetop to oven. Do they work well on induction cooktops? The answer is YES, to all of these questions. My personal favorite pans for all my dishes are by Hexclad. You can find them here.

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