Creole-spiced kingfish with mushroom risotto

by Ed Halmagyi


  • 1 tsp smoked paprika
  • 1 tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp ground allspice
  • ¼ tsp cayenne pepper
  • 4 x 150g Kingfish fillets
  • salt flakes and freshly-milled black pepper
  • 2 Tbsp melted unsalted butter
  • 2 leeks, diced
  • 4 cloves garlic, minced
  • 2 sprigs rosemary, finely chopped
  • ¼ cup extra virgin olive oil
  • 800g button mushrooms, diced
  • salt and pepper
  • 250g Arborio rice
  • 750ml chicken stock, hot
  • 75g unsalted butter
  • 100g grated parmesan


1 Combine the spices in a small bowl, then rub onto the fish and season generously with salt and pepper. Drizzle with the melted butter, then arrange on an oven tray and cook under a hot grill for 7-8 minutes, until just firm.
2 Meanwhile, set a large saucepan over a medium heat and sauté the leeks, garlic and rosemary in half the olive oil for 5 minutes until softened. Add the mushrooms, season with salt and pepper, then sauté for 10 minutes until a coarse paste forms. Pour onto a plate and set aside.
3 Heat the remaining olive oil in the saucepan and fry the rice over a medium heat and for 5 minutes, until the grains become translucent. Begin adding the hot stock half a cup at a time stirring often, until all the stock is added. Allow the stock to be absorbed by the rice before adding the next amount. Fold in the mushroom mixture, butter and parmesan, the adjust seasoning as necessary. Serve with the fish