Lemony Fish With Orzotto Recipes

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LEMON-BASIL ORZOTTO



Lemon-Basil Orzotto image

Provided by Kelsey Nixon

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 cup diced onion
1 1/2 cups orzo or pearl barley
1/2 cup dry white wine
3 cups chicken stock or low-sodium broth
1/2 cup frozen petite green peas
1/3 cup grated Parmesan cheese
2 tablespoons chiffonade fresh basil
1 teaspoon lemon zest
1/4 cup heavy cream
Juice of 1 lemon
Salt and freshly ground black pepper

Steps:

  • In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
  • Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.
  • Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.

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

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