Ingredients

1/2 cup chopped parsley 2 tablespoons chopped cilantro 1/2 tablespoon fresh thyme, stemmed 4 cups panko 1/2 tablespoon butter, melted 4 (6-ounce) fillets wolffish (can substitute cod or halibut) Salt and white pepper 2 tablespoons butter 1 small onion, finely chopped 2 cups arborio rice 8 cups low-sodium chicken stock, warmed 1 cup roasted, canned or frozen corn 2 tablespoons butter 1/4 cup cooked bacon, crumbled 1/4 cup Parmesan cheese, shredded 1 tablespoon chives, sliced 1 tablespoon white truffle oil (optional) 2 cups crab meat 2 tablespoons vegetable oil 2 tablespoons butter (optional) 1 sprig of thyme 1/4 cup (or to taste) lime juice

Description

In A Food Processor, Combine The Parsley, Cilantro And Thyme. Add Panko And Butter And Pulse To Combine. Season Fish With Salt And Pepper, Coat With Herb Mixture And Set Aside. In A Heavy Saucepot Over Medium Heat, Add Two Tablespoons Of Butter. Add The O

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