Orzo makes a tasty simple base for fish when cooked paella-style on the stove ~ this outstanding dish is the proof!
Orzo is the Italian word for barley. It’s a form of short-cut pasta, shaped like a large grain of rice. It can be substituted for rice in many recipes, and nutritionally speaking, ounce for ounce, rice and orzo contain nearly the same calories, carbohydrates and sodium.
Any flaky white fish, such as cod, can be used in this Southern Living recipe. Salmon could be substituted also.
|Stir in broth and orzo; simmer|
This makes for a light meal that we really like. And, I plan on making it many times in the future.
it’s truly sort of mellow and delicious!
Skillet Orzo with Fish and Herbs
2 tablespoons butter
¾ cup sliced green onions (about 5 onions) divided
4 teaspoons garlic cloves, minced, divided
4 cups vegetable broth
2 cups orzo pasta
½ cup drained sun-dried tomatoes in oil, chopped
½ teaspoon salt
1 teaspoon pepper
1½ cups loosely packed fresh parsley, chopped and divided
1½ pounds orange roughy, sliced into serving-size pieces
1 teaspoon lemon zest
1 tablespoon olive oil
Preheat oven to 350 degrees.
Melt butter in a 12-inch ovenproof skillet over medium heat.
Add ½ cup sliced green onions and 1 teaspoon garlic, sauté 4 minutes.
Stir in broth, next 4 ingredients and ½ cup parsley.
Bring to a simmer and cook, uncovered and stirring occasionally, 15 minutes or until orzo is just tender and some liquid remains in the skillet.
Remove from heat.
Sprinkle fish with salt and pepper.
Place fish in a single layer on hot orzo mixture, and cover skillet.
Bake at 350 degrees for 10 to 25 minutes (depending on thickness of fish) or until it flakes easily with a fork.
Stir together lemon zest and remaining green onions, garlic and parsley.
Spoon over cooked fish, drizzle with olive oil.