President Cinton:
Pan-Seared Sea Bass with Saffron Risotto and Caponata Sauce

1. In a small bowl, stir together 2 tablespoons of the oil, the lemon juice, garlic, and oregano. Set aside.

2. Season the fish with salt and pepper. Heat the remaining 1 tablespoon oil in a large, heavy bottomed sauté pan over medium-high heat. Add the fish and cook 3 to 4 minutes-until seared-per side. Remove the fish to a plate, and brush with lemon sauce.

3. To serve, spoon about 1/2 cup of risotto onto the center of each four dinner plates. Place a fish fillet on top of risotto. Ladle the Caponata sauce around fish and risotto and serve

For the caponata sauce:

Makes about 1 1/2 cups

1 tablespoon olive oil
1/4 cup diced eggplant
1/4 cup diced celery
1/4 cup diced Spanish onion
1/2 tablespoon chopped garlic
1/4 cup diced plum tomato
1/2 cup homemade or store bought low sodium chicken stock
2 tablespoons red wine vinegar
1/2 tablespoons capers
1 1/2 tablespoons halved, pitted, thinly sliced dry cured black olives
1 tablespoon thinly sliced fresh basil leaves
Salt and freshly ground black pepper.

1. Heat the oil in a large, heavy bottomed saucepan over medium heat. Add the eggplant, celery, onion, and garlic and sauté until the ingredients are tender, 4 or 5 minutes.

2. Add the diced tomato and cook for 2 to 3 minutes. Add the stock and vinegar, bring to a simmer, and cook for 5 to 7 minutes.

3. Remove from heat. Blend the contents of the pot with a handheld immersion blender or in a standing blender. Pulse a few seconds at a time, just until the sauce is chunky. If using a standing blender, return the sauce to the pot.

4. Stir in the capers, olives, and basil, bring to a simmer, and simmer for 1 to 2 minutes. Season to taste with salt and pepper. Keep covered and warm until ready to use.

For the Saffron Risotto:

Serves 4 as a side dish

1 1/2 tablespoons unsalted butter
1/4 cup finely chopped leek, white part only
1/4 cup diced Spanish onion
1 tablespoon very finely chopped shallot
1 tablespoon very finely chopped garlic
1 cup Arborio or other risotto rice
1/3 cup dry white wine
Pinch of saffron threads
5 or 6 cups homemade or store bought low sodium chicken stock, simmering in a pot on a back burner.
1/4 cup fresh goat cheese, at room temperature
Salt and freshly ground black pepper.

1. Melt the butter in a medium, heavy bottomed saucepan over medium heat. Add the leek, onion, shallot, and garlic and sauté until translucent and tender, 3 to 5 minutes.

2. Add the saffron and 2 cups stock and cook, stirring constantly, until the stock is absorbed by the rice. Continue to add stock in 1/2 cup increments, cooking and stirring, and adding more only after the previous amount has been absorbed. Continue until you have used all of the stock, 25 to 30 minutes total cooking time, or until the rice grains are al dente and the risotto is still a bit soupy.

3. Fold in the goat cheese until it melts into the risotto. Season to taste with salt and pepper.