In a large bowl, mix the yogurt, tandoori masala, lemon juice, minced garlic, minced ginger, and salt. Add the corvina fish fillets to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.

Cook the Fish

Preheat the grill or a non-stick skillet over medium heat. Cook the marinated fish for 5-7 minutes on each side, or until the fish flakes easily with a fork. Remove from heat and keep warm.

Making the Coconut Chutney

Blend the Ingredients

In a blender, combine the grated coconut, chopped tomatillos, green chili, cilantro leaves, lime juice, and salt. Blend until smooth. Adjust seasoning if needed and set aside.

Cooking the Risotto

Sauté the Aromatics

In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Cook the Rice

Add the Arborio rice to the pan, stirring to coat it with the oil. Cook for 1-2 minutes until the rice is slightly translucent. Gradually add the vegetable broth, one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding more.

Finish the Risotto

Continue to cook for about 18-20 minutes, or until the rice is creamy and al dente. Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Remove from heat.

Crisping the Corn and Zucchini

Prepare the Vegetables

In a medium bowl, combine the corn kernels and diced zucchini. Sprinkle with flour, cornmeal, and salt, tossing to coat evenly.

Cook the Vegetables

In a frying pan, heat olive oil over medium-high heat. Add the corn and zucchini mixture and sauté for about 5-7 minutes, or until crispy and golden brown. Remove from heat.