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This dish takes a decidedly West Indian turn featuring curry, sea bass, lime and cilantro. These tropical Caribbean influences, a meld of east and west, create a rich and spicy dish that's easily prepared.

Island Risotto with Sea Bass, Lime & Cilantro

1 teaspoon vegetable base or instant bouillon granules
5 1/2 cups hot water
1 tablespoon olive oil
1 tablespoon curry powder
3 cloves garlic, minced; divided use
1 1/2 cups Arborio rice
1 tomato, seeded and chopped
1 (15 1/2-ounce) can garbanzo beans, drained and rinsed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 pound sea bass fillets, rinsed, patted dry
1 1/2 teaspoons olive oil
1/2 cup minced fresh cilantro
3 tablespoons lime juice
3 tablespoons plain yogurt

1. Dissolve bouillon in water in a medium saucepan; keep warm.
2. Heat first addition of oil over medium heat in a large heavy-bottomed saucepan. Add curry and 2 cloves minced garlic (reserve third clove); sauté 1 to 2 minutes. Add rice and stir to coat.
3. Add 1 cup broth; stir until liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring continuously until liquid is absorbed before adding each addition. When half the broth has been added, stir in tomato, garbanzos, salt and pepper. Continue adding broth 1/2 cup at a time until rice is tender or until all broth is used.
4. Meanwhile trim skin, remove bones and chop fillets coarsely into 1-inch pieces.
5. Heat second addition of oil (1 1/2 teaspoons) in a heavy skillet over medium heat and add sea bass, cilantro and lime juice and reserved (1 clove sautéed) garlic. Sauté until fish is mostly opaque but still translucent in the center. Remove from pan and set aside, along with pan juices.
6. When rice is tender, stir in fish with juices. Heat thoroughly. Stir in yogurt and serve immediately.

Makes 6 servings.