Lemony Fish With Orzotto Recipes

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LEMONY FISH WITH ORZOTTO



Lemony Fish With Orzotto image

Zesty fish fillets are beautifully paired with a creamy side dish in this easy weeknight dinner.

Provided by Karen Rankin

Time 30m

Number Of Ingredients 11

4 6-to-7-oz. mahi-mahi fillets or other white fish
2 teaspoons ground coriander
1 teaspoon kosher salt, divided
3 scallions, divided
3 tablespoons olive oil, divided, plus more for serving
1.5 cups orzo
3 cups low-sodium chicken or vegetable broth
2 ounces Parmesan cheese, shredded (about 1⁄2 cup)
0.5 cup frozen sweet peas
0.25 cup heavy cream
2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 2 lemons)

Steps:

  • Coat fillets with coriander and 1⁄2 teaspoon salt. Thinly slice scallions, separating white and light green parts from dark green parts; reserve dark green parts.
  • Heat 2 tablespoons oil in a medium saucepan over medium-high. Add white and light green scallions; cook until slightly softened, 1 to 2 minutes. Add orzo; stir until lightly toasted, 1 to 2 minutes. Stir in broth and remaining 1⁄2 teaspoon salt. Bring to a low boil. Reduce heat to low; cover and cook, undisturbed, until orzo is tender and most of the liquid is absorbed, 8 to 10 minutes.
  • Meanwhile, heat remaining 1 tablespoon oil in a large non-stick skillet over medium-high. Add fillets; cook until deeply browned on 1 side, 4 to 5 minutes. Flip and cook until cooked through, 3 to 4 minutes.
  • Stir cheese, peas, cream, and lemon zest and juice into orzo. Cook, stirring often, until peas are warmed through, about 2 minutes. Serve with fish, topped with oil and dark green scallions.

Nutrition Facts : Calories 603 kcal, Carbohydrate 61 g, Cholesterol 94 mg, Fiber 5 g, Protein 41 g, SaturatedFat 8 g, Sodium 910 mg, Sugar 5 g, Fat 21 g, UnsaturatedFat 0 g

BAKED SALMON WITH LEMONY ORZO AND BASIL-BACON PEAS



Baked Salmon with Lemony Orzo and Basil-Bacon Peas image

Orzo, lemon, basil, bacon, peas, and baked sockeye salmon come together to make a quick and easy weeknight pasta dish for the whole family.

Provided by Julie Hubert

Categories     Seafood     Fish     Salmon

Time 50m

Yield 4

Number Of Ingredients 10

1 cup orzo
2 teaspoons garlic powder
5 large basil leaves, thinly sliced, divided
2 teaspoons sea salt, divided
1 (1 1/2 pound) skin-on, sockeye salmon
¼ cup butter, melted, divided
3 slices bacon, chopped
1 (16 ounce) package frozen peas
freshly ground black pepper to taste
2 lemons, juiced, divided

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper.
  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
  • Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl.
  • Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter; sprinkle garlic-basil mixture on top.
  • Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest.
  • Place bacon in a skillet over medium-low heat and cook, stirring often, until crispy, about 4 minutes. Add 1/2 teaspoon salt and peas. Season with pepper. Cook and stir until peas are heated through, 3 to 4 minutes.
  • Whisk remaining 3 tablespoons butter, juice from 1 lemon, and remaining 1 teaspoon salt together in a bowl. Pour over the cooked orzo and toss to coat. Season with pepper.
  • Divide orzo among 4 plates; top with salmon and place peas on the side. Garnish with the remaining basil. Drizzle remaining lemon juice on top.

Nutrition Facts : Calories 702 calories, Carbohydrate 59.7 g, Cholesterol 153.4 mg, Fat 30.1 g, Fiber 8.4 g, Protein 51.1 g, SaturatedFat 11.1 g, Sodium 1278.2 mg, Sugar 2.4 g

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