Smoked Black Cod With Alaska King Crab And Shrimp Risotto

In a medium-sized pan over medium heat, saute onion in olive oil until soft and translucent; season with salt and pepper.

Add the rice and stir to coat; cook and stir until the grains turn opaque. Add the beer and continue stirring for 1 minute to allow alcohol to evaporate.

Add hot chicken stock to the pan until it just covers the rice and stir with a wooden spoon until the rice has absorbed all of the liquid.

Continue adding the stock in small increments. When all of the stock has been absorbed, begin adding small increments of hot water until the risotto reaches the desired consistency (slightly firm but creamy). Fold in Alaska King Crab, shrimp, chopped herbs, butter, and Parmesan cheese.

For Glaze: Combine all ingredients in a small saucepan over medium heat and reduce by half.

Pan sear black cod in a hot saute pan and finish cooking in a 450 degrees F oven.

To assemble, place some risotto in the middle of the plate, top with black cod fillet and pour glaze over the fish until it pools around the risotto.