Hello everybody, it’s Jim, 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. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Pan Seared Turbot with Summer Squash and Orzo. Dreaming about the flavors of The Mediterranean. PeachDish chef Tamie Cook whipped up this delicious little number.

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

To get started with this particular recipe, we have to first 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. Get orzo
2. Make ready Kosher salt, to taste
3. Prepare 6-ounce skin off turbot filets
4. Make ready Freshly ground black pepper, to taste
5. Get unsalted butter
6. Get olive oil
7. Get summer squash, sliced 1/4 inch thick
8. Make ready shallots, sliced
9. Prepare lemon zest
10. Get Juice of 1/2 lemon
11. Prepare leaves fresh basil leaves, torn

PeachDish chef Tamie Cook whipped up this delicious little number. Fresh pan seared Turbot paired with sautéed summer squash and lemony orzo. Play around with different fish if Turbot is not available to you. PeachDish chef Tamie Cook whipped up this delicious little number.

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!

Fresh pan seared Turbot paired with sautéed summer squash and lemony orzo. Play around with different fish if Turbot is not available to you. PeachDish chef Tamie Cook whipped up this delicious little number. Fresh pan seared Turbot paired with sautéed summer squash and lemony orzo. Play around with different fish if Turbot is not available to you.

So that is going to wrap this up with this exceptional food pan seared turbot with summer squash and orzo recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!