Ingredients

• 1/2 pound arborio rice
• 1 quart chicken stock
• 10 ounces manchego cheese
• 3 red bell peppers
• 1-ounce shallots
• 1-ounce garlic
• 10 ounces butter
• 1 pint white wine
• 4 (8-ounce) halibut fillets
• Flour
• Salt and pepper, to taste
• Lemon juice, to taste

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Instructions

1. Boil rice in chicken stock for 25 minutes. Add manchego cheese, stir quickly. Turn off flame and let it sit.
2. Roasted Bell Pepper Sauce: Roast bell peppers. Saute shallots, garlic and diced bell peppers in butter. Add 1 pint of white wine, reduce. Puree.
3. Fish Lightly cover both sides with flour, salt and pepper. Sear each side quickly in a very hot pan. Place rice in middle of plate. Place fish on top of rice and pour sauce around outer edge. Sprinkle with lemon juice.