Lemon myrtle risotto with pan-seared snapper - Mindy Woods

A great way to integrate lemon Myrtle into your everyday cooking is by substituting it for more familiar ingredients we often use at home like lemon zest. 

Even more intense in flavour and aroma than lemon peel replacing lemon zest with half the quantity of ground dried lemon myrtle. It's a wonderful way to integrate lemon myrtle into a dish like risotto. 

Enjoy!

 

Ingredients   Method

 

Servings: 4 portions

  

4 fresh lemon myrtle leaves; OR 1 teaspoon 1.6mm cut dried lemon myrtle
1 brown onion (30g)
60g butter
40g extra virgin olive oil
320g Arborio rice
60g dry white wine
1 large green zucchini, finely diced
750g good quality vegetable stock
Sea salt
½ lemon, peel removed
Pinch of fresh parsley, finely chopped

 

For the snapper

4 x 120 gm portions fresh snapper fillet, skin on
½ teaspoon dried lemon myrtle powder
40ml olive oil
½ lemon
  1. Heat vegetable stock in saucepan over low heat, add in 2 fresh lemon myrtle leaves and lemon peel. Bring to a gentle simmer. Turn off heat and allow to infuse until required.
  2. Place brown onion, butter and extra virgin olive oil in a medium saucepan and sauté over low to medium heat until onion is transparent.
  3. Add remaining lemon myrtle leaves and, risotto rice. Sauté, stirring continuously to combine ingredients, ensuring rice is completely coated in butter mixture.
  4. Stir through white wine, continue to mix through to loosen rice.
  5. Add infused vegetable stock, stir through and scrape bottom of pan with spatula to loosen rice and ensure it is not sticking to bottom.
  6. Continue to cook for 15 minutes over medium heat stirring regularly. (If serving with snapper begin cooking fish at this time).
  7. Season risotto with sea salt and a squeeze of lemon juice to taste. Stir through remaining butter, parsley and diced zucchini.
  8. Remove from heat and serve alongside pan seared snapper.
For the snapper:
  1. Pat dry skin of snapper with clean paper towel to remove excess moisture.
  2. Season lightly with sea salt and a touch of dried lemon myrtle power.
  3. Heat olive oil in a pan over high heat. Allow oil to reach high heat before placing snapper skin down in hot pan. Weigh down snapper by lightly pressing down with back of spatula or by using a fish weight for one minute to prevent curling. Allow fish to cook for 3-4 minutes undisturbed to ensure skin develops crispness. Gently turn over and cook for an additional minute or until fish is cooked through.
  4. Remove from pan and serve with lemon myrtle scented risotto and lemon wedge.

 

Looking to try Lemon Myrtle? Request a sample.