You will need
- 4 6-oz. hybrid striped bass fillets, deboned and skinned
- 6 red onions, julienned
- 2 cloves garlic, minced
- 1/2 cup champagne vinegar
- 1/2 cup sugar
- salt and pepper
- 2 cups prepared risotto
- canola oil for shallow frying
Sweat red onion and garlic in a large sauté pan until soft and translucent. Add vinegar and sugar and cook for 20 minutes or until thickened to jelly-like consistency. Season with salt and pepper and set aside.
Form cooked risotto into four cakes. Sear in canola oil until golden brown on both sides.
Heat grill to medium. Rub fish with oil, salt and pepper on both sides. Over medium heat, grill fish for 4 minutes on each side.
Serve striped bass over the risotto cake and spoon red onion marmalade over the fish. Serve immediately.
Recipe by New England Aquarium chef Tim Ridge