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

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, pan seared turbot with summer squash and orzo. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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

To get started with this particular 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 it.

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

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