Tilapia Piccata-Style over Parsley and Tomato Orzo

Tilapia Piccata is a spin on the traditional 

Italian dish of 

veal or chicken piccata.

The history of the "piccata" dish is a bit confusing, but many believe it to be of American design, most likely by Italian-American immigrants during the 1930's.  Piccatas today are generally made with veal, but here in the U.S., chicken prevails. 

Skillet Orzo with Orange Roughy and Herbs

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

Ingredients:

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

Method:

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.

Serve

ENJOY!

Roasted Veggies with Orzo and Feta

Orzo is a new-comer in my kitchen cabinet and I’m hooked on it; whether it’s in a cold salad or a hot dish.  Orzo is small and rice-shaped ~ it looks like rice but it’s really pasta.  It’s perfect for casseroles like this one!

With fall arriving on the 23^rd, our farmer’s markets’ supply of fresh veggies is starting to dwindle and I wanted to squeeze in one more veggie dish using the market’s tender veggies.  We all know that local food tastes better and purchasing from farmer’s markets supports our farmers in the area and contributes to the community.  It’s just sad to me in that the season is so very short here!

Most of us like roasted veggies for the bold deep flavors the roasting brings out.  This mixture consists of asparagus, bell peppers, onions, zucchini, mushrooms and grape tomatoes roasted with orzo, feta cheese and pine nuts.   Browning the orzo and pine nuts first, gives them a nutty toasted flavor that’s a great match with the veggies.  I hope you give this a try!

Baked!

Roasted Veggies with Orzo and Feta

Ingredients:

1 zucchini

1 pound asparagus

1 pound mushrooms

2 large bell peppers, red and yellow

8 green onions, chopped

1 cup grape tomatoes

3 garlic cloves, smashed

4 tablespoons olive oil, divided

1 teaspoon thyme

1 teaspoon basil

¾ teaspoon salt

1 teaspoon seasoned pepper

1 cup orzo

1 cup reduced-sodium vegetable broth

½ cup pine nuts, toasted

1 cup feta cheese, crumbled

Method:

Preheat oven to 350 degrees.

Slice first 5 veggies into bite-size pieces.

Place into a 13 x 9-inch baking dish coated with cooking spray along with tomatoes and garlic. 

Add 2 tablespoons olive oil and toss well.

Roast 30-40 minutes until tender.

Meanwhile, pour 2 tablespoons olive oil into a large saucepan over medium-high heat.

Add orzo and sauté until lightly browned.

Pour broth over orzo and bring to a boil.

Reduce heat to low, cover and cook until the orzo absorbs the broth.

Add orzo to roasted veggies and mix thoroughly.

Season with additional salt or pepper, if needed.

Top with feta cheese and toasted pine nuts.

Cover with foil.

Bake 30 minutes.

Serve hot or at room temperature.

Serves 6-8

This is veggie love for sure!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes.