Pan Seared Turbot with Summer Squash and Orzo
Pan Seared Turbot with Summer Squash and Orzo

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pan seared turbot with summer squash and orzo. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pan Seared Turbot with Summer Squash and Orzo is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Pan Seared Turbot with Summer Squash and Orzo is something that I have loved my whole life.

Great recipe for Pan Seared Turbot with Summer Squash and Orzo. Dreaming about the flavors of The Mediterranean. PeachDish chef Tamie Cook whipped up this delicious little number.

To begin with this recipe, we must first prepare a few ingredients. You can cook pan seared turbot with summer squash and orzo using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pan Seared Turbot with Summer Squash and Orzo:
  1. Prepare 1/2 cup orzo
  2. Take 1 Kosher salt, to taste
  3. Prepare 2 6-ounce skin off turbot filets
  4. Make ready 1 Freshly ground black pepper, to taste
  5. Get 1 tbsp unsalted butter
  6. Get 2 tsp olive oil
  7. Make ready 8 oz summer squash, sliced 1/4 inch thick
  8. Prepare 2 small shallots, sliced
  9. Make ready 1 tsp lemon zest
  10. Make ready 1 Juice of 1/2 lemon
  11. Take 8 leaves fresh basil leaves, torn

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. PeachDish chef Tamie Cook whipped up this delicious little number.

Instructions to make Pan Seared Turbot with Summer Squash and Orzo:
  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!

Fresh pan seared Turbot paired with sautéed summer squash and lemony orzo. Play around with different fish if Turbot is not available to you. 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.

So that’s going to wrap it up for this exceptional food pan seared turbot with summer squash and orzo recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!