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 page. Today, I will show you a way to make a special dish, pan seared turbot with summer squash and orzo. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Pan Seared Turbot with Summer Squash and Orzo is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Pan Seared Turbot with Summer Squash and Orzo is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have pan seared turbot with summer squash and orzo using 11 ingredients and 5 steps. Here is how you can achieve that.

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