Against strict orders from my mother, I prepared a rich risotto along side blackened redfish. My mom insisted that the flavors of the fish were too robust to be paired with such a heavy side. Yes, she’s the trained chef, yes she is the best cook I know, and yes she is usually right. BUT I have to say that was the best (truffle) risotto I have ever made. And the fish (cooked on the green egg) was smoky, tender and delicious. We used the left over fish for fish tacos the next night along with homemade mexican rice, sharp white cheddar, jalapeno, salsa and creme

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