Smoked MarlinRisotto
March 23, 2022
On the Menu — Smoked Marlin Risotto
Jamaicans love smoked marlin. But the smoked fish is versatile and can be used in myriad ways — not just in sandwiches, atop bagels schmeared with cream cheese, and on salads. What else, you ask? How about risotto? The creaminess of Parmesan and white wine-laced arborio rice beautifully balances the delicate smoky and mildly sweet flavours of smoked marlin. This recipe makes a delicious meal for two.
Ingredients:
News
Footballers’ memories kept alive through tournament
March 22, 2025
SAVANNA-LA-MAR, Westmoreland — Today, friends and family will honour the memory of footballer Cecil “Silla” Pringle with the second staging of an even...
½ pound (240 grams) frozen smoked marlin, defrosted and hand-torn into pieces
2 ¾ cups vegetable (or chicken) stock
Entertainment, Latest News
March 22, 2025
Hitmatic Records recording artiste Intrestt knows what it is like to jeopardise a personal relationship in the pursuit of his music career. He capture...
1 cup risotto/arborio rice
1 cup yellow onion, finely chopped
Entertainment, Latest News
March 23, 2025
Dancehall fusion sensation Samantha J is back. With new-found drive and energy, and - dare we mention it - a fit bikini-bod, the dancehall stunner who...
1 cup frozen green peas
¾ cup heavy cream
½ cup milk
¼ cup grated hard cheese (eg Parmesan, Grana Padano, or aged Manchego)
¼ cup fresh parsley, chopped
¼ cup white wine (Pinot Grigio works perfectly)
2 tablespoons olive oil
Finely grated zest and juice of half a lemon
Salt and cracked black pepper to taste
2 poached eggs, optional
Smoked marlin is versatile and can be used in myriad ways,including in sandwiches, atop bagels schmeared with creamcheese, on salads and in risotto.
There are a few chef-approved tricks to making the perfect risotto:1. Ensure to use a large, heavy-bottom, high-sided skillet.2. The grains of rice must be evenly coated in sautéing oil.3. Add the milk/stock mixture half a cup at a time, frequentlystirring, only adding liquid after the rice has absorbed what is in theskillet.
Don’t overthink the cheese; any hard variety will do. Butcher Blockrecommends Parmesan, Grana Padano, or aged Manchego.
In the final minutes of cooking, stir in the smoked marlin, gratedcheese, peas, lemon juice and zest into the arborio rice. Adjust theseasoning by adding salt and pepper if necessary.
Enjoy a delicious meal for two. Oh, feel free to top with a poachedegg if you’re feeling fancy!
