Recipe of Favorite Pan Seared Turbot with Summer Squash and Orzo
Pan Seared Turbot with Summer Squash and Orzo Recipe
Hi, I'm Kathy. Today, I will show you a way to make pan seared turbot with summer squash and orzo recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I'm gonna make it a bit more unique. This will be really delicious. Not to mention, it's super satisfying.
Pan Seared Turbot with Summer Squash and Orzo Recipe
Pan Seared Turbot with Summer Squash and Orzo is one of the most well liked of current trending meals on earth. It's enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Pan Seared Turbot with Summer Squash and Orzo is something which I've loved my whole life. They're nice and they look wonderful.
Pan Seared Turbot with Summer Squash and Orzo is one of the most popular of recent trending meals in the world. It is easy, it's quick, it tastes delicious. It's appreciated by millions every day. Pan Seared Turbot with Summer Squash and Orzo is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook pan seared turbot with summer squash and orzo using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pan Seared Turbot with Summer Squash and Orzo:
- Prepare 1/2 cup of orzo.
- Prepare 1 of Kosher salt, to taste.
- Prepare 2 of 6-ounce skin off turbot filets.
- Make ready 1 of Freshly ground black pepper, to taste.
- Make ready 1 tbsp of unsalted butter.
- Take 2 tsp of olive oil.
- Make ready 8 oz of summer squash, sliced 1/4 inch thick.
- Get 2 small of shallots, sliced.
- Make ready 1 tsp of lemon zest.
- Make ready 1 of Juice of 1/2 lemon.
- Get 8 of leaves fresh basil leaves, torn.
Instructions to make Pan Seared Turbot with Summer Squash and Orzo:
- 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..
- In the meantime, rinse and pat dry the halibut and season on both sides with salt and pepper. Set aside..
- 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..
- 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..
- 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!.
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