Easiest Way to Quick At Home Pan Seared Turbot with Summer Squash and Orzo

Easiest Way to Quick At Home Pan Seared Turbot with Summer Squash and Orzo Delicious, fresh and tasty.

Pan Seared Turbot with Summer Squash and Orzo. 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.

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.

You can have Pan Seared Turbot with Summer Squash and Orzo using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pan Seared Turbot with Summer Squash and Orzo

1. Prepare 1/2 cup of orzo.

2. You need 1 of Kosher salt, to taste.

3. Prepare 2 of 6-ounce skin off turbot filets.

4. Prepare 1 of Freshly ground black pepper, to taste.

5. You need 1 tbsp of unsalted butter.

6. You need 2 tsp of olive oil.

7. Prepare 8 oz of summer squash, sliced 1/4 inch thick.

8. It’s 2 small of shallots, sliced.

9. It’s 1 tsp of lemon zest.

10. It’s 1 of Juice of 1/2 lemon.

11. It’s 8 of 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.

Savor the flavors of Italy with this light pasta dish.

Pan Seared Turbot with Summer Squash and Orzo instructions

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!.

Chicken — marinated in Italian-seasoned balsamic vinegar — is pan-seared, then roasted tender.

It's served over whole-wheat orzo, strewn with sautéed summer squash, tomatoes, and a creamy pistachio pesto.

A crisp snap pea salad tossed with fresh mint, olive oil, and a splash of lemon adds bright notes on the side.

Trim the ends from the squash; cut the squash lengthwise into quarters, then crosswise into ½-inch pieces.

Peel and coarsely chop the shallots.