Striped Bass and Risotto in Spice Broth

Seasoned with red curry paste, shallots and wine, creamy risotto makes the perfect side dish for the lime-brushed fish. Serve this flavorful dinner when entertaining.

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Striped Bass and Risotto in Spice Broth
Makes: 8  servings Start to Finish 1 hr


  • 1 tablespoon  vegetable oil
  • 1/2 cup  diced carrot
  • 1/4 cup  finely chopped shallot
  • 2 teaspoons  finely chopped garlic
  • 4 1/2 cups  chicken broth
  • 2 8 ounce bottles clam juice
  • 1/2 cup  white wine
  • 2 tablespoons  heavy or whipping cream
  • 1/2 - 1 teaspoon  Thai red curry paste
  • 2 cups  arborio or medium-grain rice
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  grated lime peel, divided
  • 4 teaspoons  ground coriander
  • 1 1/2 teaspoons  salt
  • 1/2 teaspoon  freshly ground pepper
  • 8 6 ounces  striped bass fillets with skin
  • 3 teaspoons  vegetable oil, divided
  • 2 tablespoons  fresh lime juice
  • 2 tablespoons  chopped fresh cilantro
  • Sauteed greens (optional)


1. For risotto, heat 1 tablespoon oil in a 3-quart heavy-bottomed saucepan. Add carrot, shallot and garlic and cook until vegetables soften. Combine broth, clam juice and wine in a glass measure (or a large bowl). Pour or ladle 1-1/2 cups broth mixture into a 2-cup glass measure. Add cream and curry paste; set aside.

2. Add remaining 5-1/2 cups broth mixture to vegetables. Bring to a boil; stir in rice and 1/2 teaspoon salt. Reduce heat to medium; cover and cook 20 minutes, until liquid is absorbed and rice is tender with a slight bite. Stir in 1/4 teaspoon of the lime peel.

3. Heat oven to 350 degrees F. Combine coriander, 1 1/2 teaspoons salt and pepper in a cup. Sprinkle over the skinless side of fish fillets. Heat 1-1/2 teaspoons oil in a 12-inch skillet over high heat. Add 4 fillets skin side down. Immediately place the bottom of a 9-inch pie plate on the fish and weight with a heavy can. (This will prevent the fish from curling.) Cook 2 to 3 minutes until skin is browned. Remove plate and can. Transfer fish with a spatula, skin side down, to bottom of a broiler pan. Repeat. Bake 5 to 6 minutes, until fish flakes easily with a fork in center of fillets. Sprinkle with lime juice.

4. Microwave reserved 1-1/2 cups broth mixture on High 2 to 4 minutes until very hot; stir to dissolve curry paste. Add remaining 1/4 teaspoon lime peel.

5. Divide risotto among 8 serving plates. Arrange fish, skin side up, on top of rice; pour reserved hot broth around risotto. Sprinkle with cilantro and serve with sauteed greens, if desired. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)385,
  • Fat, total(g)10,
  • chol.(mg)75,
  • sat. fat(g)3,
  • carb.(g)36,
  • fiber(g)3,
  • pro.(g)36,
  • sodium(mg)1449,
  • Percent Daily Values are based on a 2,000 calorie diet
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