You will need
- 6 red onions, cut in julienne
- 2 cloves garlic, minced
- 1/2 cup champagne vinegar
- 1/2 cup sugar
- Salt and pepper to taste
- 2 cups prepared risotto
- 4 6-oz. croaker fillets, de-boned
- Flour to coat
In a medium sauté pan, sweat the red onion and garlic until soft and translucent. Add the vinegar and sugar and cook for 20 minutes or until thickened to the consistency of jelly. Season with salt and pepper. Set aside to cool.
Form risotto into four-ounce cakes and sear in canola oil until golden brown on both sides.
Dredge the fish in seasoned flour and sear, skin-side-down, in a medium-hot sauté pan
until golden brown on both sides. Dredge fish in seasoned flour and sear in a medium hot sauté pan skin-side-down until golden brown, about three minutes. Turn fish and cook an additional three minutes.
Serve croaker over the risotto cakes and spoon red onion marmalade over the fish. Serve immediately.
Recipe by New England Aquarium Chef Tim Ridge