Roasted Red Snapper on Risotto

In this recipe for sun-dried-tomato risotto, a spunky Southwestern touch is added to an Italian classic. You can use almost any fish instead of snapper, and you can substitute shrimp or crabmeat for the crayfish.

Sun-Dried-Tomato Pesto

1 1/4 cup sun-dried tomatoes (use the type sold in oil)
1/3 cup pine nuts
8 fresh basil leaves
1 - 2 anchovy filets (optional)
1 pinch cayenne pepper
3 large garlic cloves, peeled
1 cup extra-virgin olive oil

Drain oil from tomatoes and reserve for risotto. Smoke 1/2 cup tomatoes over mesquite (low heat) for 10 minutes (or heat a dry skillet until it smokes; toss tomatoes on it until skins are dark brown).

Place first 6 ingredients in food processor and slowly add olive oil while purÃ©eing to a creamy consistency. Set aside.

Risotto

1/2 cup oil from sun-dried tomatoes
1 cup finely chopped yellow onion
1 tablespoon chopped garlic
2 pinches cayenne pepper
1/2 pound arborio rice
1/2 cup dry Chardonnay
4 cups chicken broth, approximately
In 4-quart casserole, heat oil over medium heat. Add onion, garlic, and cayenne, cooking until limp. Stir in rice until grains are coated. Add wine and then broth 1/2 cup at a time, stirring until absorbed each time. Rice should have a creamy consistency (neither runny nor dry) and should double in volume. Reduce heat and cook 15 more minutes, the last 5 covered.

If rice is not to be used immediately, spread on buttered sheet pan and refrigerate. Reserve 1 1/2 cups broth to reheat rice.

Crayfish Tails

12 - 16 ounces crayfish tails (use cooked kind)

Toss with 2 tablespoons of tomato pesto and sautee in skillet over medium heat for 1 or 2 minutes. Reserve 6 tablespoons pesto for presentation; add rest of pesto and crayfish to risotto.

Snapper

2 - 2 1/2 pounds red snapper filets
Preheat oven to 375 degrees. Lightly sear both sides of fish in hot skillet in 1 tablespoon oil. Place filets in ovenproof pan and cook until opaque, 3 - 8 minutes.

To serve, spread risotto on warm plate, place fish in center, spoon some pesto over fish, garnish with steamed asparagus, scallions, and Parmesan cheese. Serves 6.

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