Onaga with Spinach Risotto

Ingredients:

• 4 8-ounce onaga fillets
• 1 cup diced pineapple
• 20 ounces diced pancetta
• 4 tablespoons sugar
• 2 tablespoons rice wine vinegar
• 1 tablespoon ketchup
• 2 teaspoons sweet chili sauce
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1 tablespoon vegetable oil

Preparation:

1. In a pan, add oil and saute pancetta until lightly browned. Add garlic and shallots, and cook until golden.
2. Incorporate pineapple, vinegar, sugar, ketchup and sweet chili, and let simmer until consistency has reduced into thin syrup. (Use chicken stock if needed to fully cook pineapple.)
3. While sauce is reducing, season and pan sear the onaga skin side down until crispy, then flip and finish.

Spinach Risotto Ingredients:

• 2 cups Arborio rice
• 1 tablespoon diced white onions
• 1 tablespoon diced leeks (white part only)
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 3-4 cups chicken stock
• 1 cup fresh baby spinach
• 1/2 cup cream
• 2 tablespoons butter
• 1/3 cup shredded Parmesan
• zest from a lemon

Preparation:

1. In a saute pan, add olive oil and saute onion and leeks until translucent.
2. Add garlic, shallots and risotto, and saute until risotto is coated.
3. Pour enough stock — but not all of it — to cover risotto and let simmer.
4. Stir often so bottom doesn’t burn. Add stock until risotto is al dente.
5. Add cream, butter and cheese. Toss spinach into risotto and season.

Plating:

Place risotto in center of plate. Set fish on top and glaze the fish with the pancetta-and-pineapple mixture. Drizzle sauce around risotto and garnish with sliced green onions.