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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pan seared turbot with summer squash and orzo. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Pan Seared Turbot with Summer Squash and Orzo is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Pan Seared Turbot with Summer Squash and Orzo is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook pan seared turbot with summer squash and orzo using 11 ingredients and 5 steps. Here is how you cook it.

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