(FOX 2) - Chefs Michael and Jeff Baldwin from J. Baldwin's in Clincon Township joined us on The Nine with a romantic recipe you can make at home this Valentine's Day.
You can watch in the video player above as they prepare pan seared halibut and a lobster risotto, and get their recipe below.
Pan Seared Halibut & Lobster Risotto with Lemon Basil
Cook Time: 30 min
Servings: 4 to 8 servings
2 Tablespoons Butter
4 - halibut fillets about 7 oz. each
2 lobster tails about 8 oz. each with meat pulled from shell chopped
1 whole Onion, Finely Diced
4 cloves Garlic, Minced
2 cups Arborio Rice
¼ cup olive oil
1 cup Dry White Wine
5 cups lobster Broth, Heated (give Or Take)
1 whole Lemon, Zest And Juice
1/2 teaspoon Salt
1teaspoon Black Pepper
¼ Cup Heavy Cream
1-Cup Brussel leaves
2-Cups baby spinach leaves
18 whole Basil Leaves, Chopped Plus Extra For Serving
Grated Parmesan Cheese For Sprinkling
Heat the butter in a large skillet over medium-high heat. Season halibut fillets with salt and pepper and sear until golden brown do not shake pan. Turn fish and brown on other side, add a little wine to pan and add lobster meat, spinach and Brussel leaves place pan in 375 oven for about 5- 8 min.
Place a small sauce pot on the stovetop and add oil, the onion and garlic. Stir and cook for 2 to 3 minutes, or until onion starts to turn translucent. Reduce heat to medium-low. Add dry Arborio rice to the pan and stir it around for a couple of minutes, taking care not to burn it. Pour in wine and stir gently, allowing the rice to absorb the liquid. After the wine is absorbed, begin adding warm broth 1/2 cup to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go, and add the salt and pepper during one of the broth additions. After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth and cook it until it absorbs until the risotto is the perfect doneness.
Zest and juice the lemon and add both the zest and the juice to the risotto toward the end of cooking. Stir in the heavy cream, the basil, re warm the halibut and lobster veg mixture and place on top of risotto and serve immediately with extra lemon zest chiffonade of basil and Parmesan cheese on top.