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Red snapper in chilli and lime marinade with lemon grass risotto

Simon Rimmer from Good Food Live
A creative recipe for pan-fried red snapper with a Thai-flavoured risotto by Simon Rimmer

Red snapper in chilli and lime marinade with lemon grass risotto

Method

1. Marinate the red snapper fillets in the lime juice, fish sauce and chopped chilli for 2 hours in a refrigerator.

2. Heat 1 tablespoon of vegetable oil in a heavy-based saucepan. Add the shallot and garlic and fry gently, stirring often, for 3-5 minutes. Bruise the lemon grass with the back of a knife and add to the pan.

3. Add the rice and stir gently for a couple of minutes until the edge of the rice becomes translucent. Then add the wine and cook for a minute or two.

4. Meanwhile, bring the stock to a simmer in a separate saucepan. Add a good ladleful of stock to the rice and cook, stirring, until it has been absorbed. Repeat with more stock until the rice is tender and all or most of the stock has been used up. Season well with salt and freshly ground pepper.

5. To make the tapenade, place the lime leaves, olives, capers, coriander stalks, garlic, lime juice and zest in a food processor, season with salt and freshly ground pepper and blend. Once the ingredients have been broken down, leave the motor running and slowly add the olive oil.

6. In the meantime, heat the remaining vegetable oil in a large frying pan. Fry the marinated red snapper fillets for approximately 2 minutes on each side.

7. Add a swirl of cream to the risotto and stir the tapenade through. Serve with the red snapper fillets, garnished with lime segments and coriander sprigs.

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Serves: 4

Prep: 25 min, plus 2 hrs marinating
Cook: 40 min

Ingredients
2 red snapper fillets
2 tbsp vegetable oil
4 Shallots, sliced
1 clove Garlic, crushed
3 lemon grass stalks
225g Arborio rice
1 splash White wine
325ml stock
1 pinch salt and fresh ground black pepper
1 splash Cream

For the marinade

4 tbsp fresh lime juice
4 tbsp Fish Sauce
1 red chilli, chopped

For the tapenade

8 fresh kaffir lime leaves, torn
100g green olives, stoned
1 tbsp capers
1 handful coriander stalks
1 clove Garlic
1 lime, juice and zest
1 pinch salt and fresh ground black pepper
75ml Olive oil