Pan Seared Turbot With Summer Squash And Orzo Recipe by Lizzy Johnston
Cooking Instructions 30 mins 1 In a large saucepan set over high heat, bring 2 quarts of water to a boil. Add the orzo pasta and a generous pinch of salt and cook until al dente, about 7 minutes. Drain, rinse under cold water and transfer to a medium bowl. 2 In the meantime, rinse and pat dry the halibut and season on both sides with salt and pepper. Set aside. 3 Heat the butter in a large cast iron or non-stick skillet set over medium high heat just until melted. Add the squash and cook, stirring frequently, for 2 to 3 minutes. Add the shallots and continue to cook for 2 to 3 minutes or until squash is just tender. Remove to the bowl with the orzo, toss to combine and keep warm. 4 Add the olive oil to the pan and heat until shimmering. Add the fish and cook for 3 minutes or until golden brown. Turn the fish over and continue to cook just until cooked through and opaque, about 2 minutes. 5 Add the lemon zest, juice and basil leaves to the squash and orzo and toss to combine. Divide between 2 plates and top with the fish. Serve immediately and enjoy! 1 In a large saucepan set over high heat, bring 2 quarts of water to a boil. Add the orzo pasta and a generous pinch of salt and cook until al dente, about 7 minutes. Drain, rinse under cold water and transfer to a medium bowl. 1 In a large saucepan set over high heat, bring 2 quarts of water to a boil. Add the orzo pasta and a generous pinch of salt and cook until al dente, about 7 minutes. Drain, rinse under cold water and transfer to a medium bowl. 2 In the meantime, rinse and pat dry the halibut and season on both sides with salt and pepper. Set aside. 2 In the meantime, rinse and pat dry the halibut and season on both sides with salt and pepper. Set aside. 3 Heat the butter in a large cast iron or non-stick skillet set over medium high heat just until melted. Add the squash and cook, stirring frequently, for 2 to 3 minutes. Add the shallots and continue to cook for 2 to 3 minutes or until squash is just tender. Remove to the bowl with the orzo, toss to combine and keep warm. 3 Heat the butter in a large cast iron or non-stick skillet set over medium high heat just until melted. Add the squash and cook, stirring frequently, for 2 to 3 minutes. Add the shallots and continue to cook for 2 to 3 minutes or until squash is just tender. Remove to the bowl with the orzo, toss to combine and keep warm. 4 Add the olive oil to the pan and heat until shimmering. Add the fish and cook for 3 minutes or until golden brown. Turn the fish over and continue to cook just until cooked through and opaque, about 2 minutes. 4 Add the olive oil to the pan and heat until shimmering. Add the fish and cook for 3 minutes or until golden brown. Turn the fish over and continue to cook just until cooked through and opaque, about 2 minutes. 5 Add the lemon zest, juice and basil leaves to the squash and orzo and toss to combine. Divide between 2 plates and top with the fish. Serve immediately and enjoy! 5 Add the lemon zest, juice and basil leaves to the squash and orzo and toss to combine. Divide between 2 plates and top with the fish. Serve immediately and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Slow Cooker Mexi Ranch Chicken (Low Carb) Pico de Gallo Jell-O Shots Easy Ravioli Lasagna Bake My version of the Better than Sex Cake Slow Cooker Mexi Ranch Chicken (Low Carb) Pico de Gallo Jell-O Shots Easy Ravioli Lasagna Bake My version of the Better than Sex Cake Raisin Crispies Jell-O Shots Oatmeal Bars Banana Cake Sugar Doodle Cookies Mole chicken Peanut Butter Pie Louki Kofta ( Indian zucchini balls ) with vegetarian instructions Chicken Breasts Stuffed with Herbed Goat Cheese and Piccolo Farroto with Tomatoes and Romano Bean Salad Meatball Parmesan Raisin Crispies Jell-O Shots Oatmeal Bars Banana Cake Sugar Doodle Cookies Mole chicken Peanut Butter Pie Louki Kofta ( Indian zucchini balls ) with vegetarian instructions Chicken Breasts Stuffed with Herbed Goat Cheese and Piccolo Farroto with Tomatoes and Romano Bean Salad Meatball Parmesan