Pan Seared Turbot with Summer Squash and Orzo

Name: Pan Seared Turbot with Summer Squash and Orzo
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cup orzo; 1 Kosher salt, to taste; 2 6-ounce skin off turbot filets; 1 Freshly ground black pepper, to taste; 1 tbsp unsalted butter; 2 tsp olive oil; 8 oz summer squash, sliced 1/4 inch thick; 2 small shallots, sliced; 1 tsp lemon zest; 1 Juice of 1/2 lemon; 8 leaves fresh basil leaves, torn

Lizzy Johnston @cook_2885147

Atlanta, Georgia

Dreaming about the flavors of The Mediterranean. PeachDish chef Tamie Cook whipped up this delicious little number. Fresh pan seared Turbot paired with sautéed summer squash and lemony orzo. Play around with different fish if Turbot is not available to you.

Want to learn more? Visit us at www.PeachDish.com

Lizzy Johnston @cook_2885147

Atlanta, Georgia

Want to learn more? Visit us at www.PeachDish.com

Saved

Ingredients

30 mins

2 servings

1/2 cuporzo
1Kosher salt, to taste
26-ounce skin off turbot filets
1Freshly ground black pepper, to taste
1 tbspunsalted butter
2 tspolive oil
8 ozsummer squash, sliced 1/4 inch thick
2 smallshallots, sliced
1 tsplemon zest
1Juice of 1/2 lemon
8leaves fresh basil leaves, torn

Saved

Steps

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!