Grilled Cajun Fish and Cilantro Lime Risotto

I've been a big fan of cilantro lately for some reason. It's one of the herbs I have growing in my herb garden and it seems exceptionally fresh and flavorful right now. I picked up some arborio rice from Trader Joe's last time I was there and decided to try my hand at risotto.

Having some leftover northern pike from last night, I threw together a basic Cajun seasoning (store-bought is fine though) and fired up the grill. The risotto turned out great for my first shot, and was super easy. The creamy lime flavor contrasts perfectly with the soft kick of the Cajun. It's 85 and muggy as can be here, which made the fresh flavors that much better.

Grilled Cajun Fish and Cilantro Lime Risotto

Serves 2

Ingredients:

• 8 oz white, flaky fish (I used northern pike)
• 1 2/3 cups water
• 1 teaspoon chicken bullion
• 1 tablespoon butter
• 1/3 cup onion, diced
• 1 teaspoon garlic, minced
• 1/2 cup arborio rice
•  1/3 cup cilantro, chopped
• 1 tablespoon sour cream
• 2 tablespoons shredded Parmesan

Preheat grill to medium-high heat. 

Melt butter in a pan over medium heat and add onion and garlic. Let cook for 2 minutes. Add in arborio rice, cooking another 2 minutes. Add water and bullion and simmer for 15 minutes. As the rice starts to absorb the water and thicken, add in sour cream, Parmesan, and cilantro. Cover and remove from heat. 

After reducing the heat on the risotto, cut your fish into two four once pieces. Lightly spray cooking spray on one side of your fish, coat the side in seasoning, and put it on the grill. Spray and season the other side and cook until fish is flaky, turning it once.

While your fish cooks, the risotto should thicken. Serve fresh off the grill with a wedge of lime and enjoy!