How to Prepare Ultimate Pan Seared Turbot with Summer Squash and Orzo

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pan seared turbot with summer squash and orzo. One of my favorites. For mine, I am going to make it a 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 foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Pan Seared Turbot with Summer Squash and Orzo is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first 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 can achieve that.

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

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