Angelo’s Italian Ristorante: Grilled Seabass with Grilled Pineapple Rissotto

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Visit Dunmore's fabulous Angelo's Italian Ristorante with Jackie Lewandoski to sample their Grilled Seabass with Grilled Pineapple Rissotto prepared by Sous Chef Cody.

1 Filet of Seabass - grilled
1 thick slice of Grilled Pineapple Cubed

1 cup par cooked Arborio Rice
1/4 cup minced Cilantro Half for garnish
1/2 cup Arugula
1 pureed Roasted Red Pepper
Add above ingredients to pan with ladle of chicken broth
Let simmer until rice is fully cooked


Olive Oil for Salad
Fresh Squeezed Lemon Juice