Recipe of Perfect Pan Seared Turbot with Summer Squash and Orzo

Pan Seared Turbot with Summer Squash and Orzo.

Hello, I am Virginia. Today, I'm gonna show you how to prepare pan seared turbot with summer squash and orzo recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.

Pan Seared Turbot with Summer Squash and Orzo Recipe

Pan Seared Turbot with Summer Squash and Orzo is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They're fine and they look fantastic. Pan Seared Turbot with Summer Squash and Orzo is something which I have loved my entire life.

Pan Seared Turbot with Summer Squash and Orzo is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It's simple, it's quick, it tastes yummy. 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 get started with this recipe, we have to first 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 cook that.

The ingredients needed to make Pan Seared Turbot with Summer Squash and Orzo:

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