Grilled Dory with Squash Risotto topped with Portobello Mushrooms

SQUASH COULIS:
1. Rough chop around 2 cups of squash and 1 medium white onion.
2. Boil in water and season with salt and pepper.
3. Once softened strain squash and place in a blender, add 3/4 cup of the water it was boiled in and puree. Set aside.

RISOTTO:
1. Bring to a boil 8 cups chicken stock then bring to a simmer.
2. Sauté in a pot 2 tsp olive oil 1 large white onion (minced).
3. Add 2 cups of Arborio rice.
4. Ladle in at least 2 cups of warm chicken stock initially.
5. Keep stirring to keep the rice from burning.
6. Add a ladle of chicken stock while stirring until the rice is cooked.
7. Add juice from half a lemon.
8. Once the Risotto is almost cooked add the Squash Coulis and stir until mixed properly.

CREAMY DORY:
1. Cut in serving sizes season with salt, freshly ground black pepper, cayenne and oregano powder.
2. Pan fry in EVOO and drain in paper towels.

MUSHROOMS:
1. Mince the 3 large Portobello mushrooms.
2. Chop 1 medium white onion (fine) and 2 cloves of garlic (fine)
3. Sauté in 3 tsp olive oil and 1 tsp butter the onions and garlic. Once translucent add the mushrooms and set aside.

To serve, place the risotto in the middle of the plate and top with the fish. Place the mushrooms on top of the fish and risotto and garnish with chopped spring onions.