- 1 medium onion, diced
- 2 C Aborio rice
- 1 bottle Alaskan Amber Summer Pale Ale
- 14 oz. chicken stock or 14 oz. shellfish stock, mixed with 14 oz. water
- 2 lb. Alaskan King Crab meat
- 2 T tarragon
- 2 T chives
- 6 T butter
- 12 C fresh grated parmesan cheese
- 2 C pineapple juice
- 2 C orange juice
- 6 T soy sauce
- 2 T garlic chili paste
- (8) 6-7 oz. Alaskan Halibut filets
- salt and pepper to taste
- olive oil
Preheat oven to 425 degrees. Marinate the halibut filets in the glaze for 15 minutes. Remove and season halibut filet with salt and pepper. In a large saute pan over medium high heat, add the enough olive oil to slightly cover the bottom of the pan. Add halibut, sear both sides, deglaze the pan with a little soy marinade, and then place halibut filets in a roasting pan and cook approxiametly 7-8 minutes, basting a few times more. Cook until desired temperature is achieved.
In a large saute pan over medium high heat, saute onion in olive oil until onion is soft and translucent, season with salt and pepper. Add the rice and stir to coat, cook and stir until tthe grains barely carmelize and turn golden. Add the beer and continue stirring for 2 minutes, allowing the alcohol to dissolve. Add enough of the shellfish and chicken stock mixture just covers the rice, stir with a wooden spoon. Continue adding liquid in small increments. When all of the stock has been absorbed, begin adding small increments of water until the risotto reaches the desired consistency. Fold in Alaskan King Crab meat, chopped herbs, butter and parmesan cheese.
Combine and reduce by half.
Serve the halibut along side the risotto and apply remainder of sauce on the side of the halibut.