- 6 ears fresh corn , kernels cut from cob, cobs reserved
- 2 Tbsp. extra-virgin olive oil
- 1 small onion , diced (about 1 cup)
- 1 3/4 cups carnaroli rice
- 1/2 cup dry white wine , such as Sauvignon Blanc
- 1 1/2 tsp. kosher salt
- 6 Tbsp. unsalted butter
- 4 pieces barramundi or farmed striped bass (about 5 ounces each), skin on
- 1/8 tsp. kosher salt
- 1 Tbsp. canola oil
- 1 medium red onion , peeled and thinly sliced lengthwise
- 1 tsp. sugar
- 1 tsp. kosher salt
- Freshly ground black pepper
- A few drops lime juice (about 1 wedge)
- 2 tsp. olive oil
- 10 large basil leaves, gently torn
To make fish: Preheat oven to 200°. Sprinkle barramundi with salt. In a large, heavy skillet, heat canola oil over high heat until ripples form. Add fish, skin side down, and cook 4 minutes, or until crisped and golden brown. Flip, then transfer skillet to oven. Bake 10 minutes, or until fish flakes easily with a fork.
To make salsa: In a small bowl, toss together onion, sugar, salt, pepper, and lime juice; let stand 5 minutes. Stir in olive oil and basil, and season to taste with pepper.
To serve, divide risotto among 4 plates. Place barramundi on top, skin side up. Garnish with onion salsa.
Note: When shopping for barramundi, a type of sea bass native to northern Australia, ask for Australis barramundi, which is raised on a pioneering sustainable fish farm in Massachusetts (or try thebetterfish.com).