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

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, pan seared turbot with summer squash and orzo. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Pan Seared Turbot with Summer Squash and Orzo is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Pan Seared Turbot with Summer Squash and Orzo is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must 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 cook that.

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