By Ian Parmenter - This is a gorgeous, easy dish that is so interesting and satisfying. It is from the Consuming Passions website and is so good I had to pass it on. I keep the fish fillets whole and place them on top of the risotto. Ian Parmenter says: "This recipe may be done with any fish fillets but I find it works best with good deep sea fish such as snapper or red emperor. The fish is served on top of a mild-flavoured 'risotto' made with orzo (tiny rice-shaped pasta pieces). The fish takes very little time to cook, so it's best to make up the sauce and prepare the 'risotto' first. The fish may be fried or steamed."
Recipe posted by Peckish