Lemony Fish With Orzotto

In this easy recipe, quick-cooking orzo takes the place of rice in a creamy "risotto," and a simple spice rub gives fish extra punch.

Lemony Fish and Orzotto
Photo: Antonis Achilleos
Hands On Time:
30 mins
Total Time:
30 mins
Servings:
4

The secret to cooking fish without frustration or flipping anxiety is patience. Once the skillet is hot and oiled, gently place the fillets in the shimmering oil and wait until a golden crust forms on the underside. No peeking! It will take a few minutes and then the fish fillets will release from the skillet as if by magic. If the fish doesn't want to release from the pan, wait another minute and try again. Flip, and repeat this test of patience all over again. Here, the fish fillets are seasoned with coriander for a fragrant touch, and paired with a creamy orzo so irresistible it's guaranteed to make another appearance in your kitchen soon.

Ingredients

  • 4 6-to-7-oz. mahi-mahi fillets or other white fish

  • 2 teaspoons ground coriander

  • 1 teaspoon kosher salt, divided

  • 3 scallions, divided

  • 3 tablespoons olive oil, divided, plus more for serving

  • 1 ½ cups orzo

  • 3 cups low-sodium chicken or vegetable broth

  • 2 ounces Parmesan cheese, shredded (about 1⁄2 cup)

  • ½ cup frozen sweet peas

  • ¼ cup heavy cream

  • 2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 2 lemons)

Directions

  1. Coat fillets with coriander and 1⁄2 teaspoon salt. Thinly slice scallions, separating white and light green parts from dark green parts; reserve dark green parts.

  2. Heat 2 tablespoons oil in a medium saucepan over medium-high. Add white and light green scallions; cook until slightly softened, 1 to 2 minutes. Add orzo; stir until lightly toasted, 1 to 2 minutes. Stir in broth and remaining 1⁄2 teaspoon salt. Bring to a low boil. Reduce heat to low; cover and cook, undisturbed, until orzo is tender and most of the liquid is absorbed, 8 to 10 minutes.

  3. Meanwhile, heat remaining 1 tablespoon oil in a large non-stick skillet over medium-high. Add fillets; cook until deeply browned on 1 side, 4 to 5 minutes. Flip and cook until cooked through, 3 to 4 minutes.

  4. Stir cheese, peas, cream, and lemon zest and juice into orzo. Cook, stirring often, until peas are warmed through, about 2 minutes. Serve with fish, topped with oil and dark green scallions.

Nutrition Facts (per serving)

603 Calories
21g Fat
61g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 603
% Daily Value *
Total Fat 21g 27%
Saturated Fat 8g 40%
Cholesterol 94mg 31%
Sodium 910mg 40%
Total Carbohydrate 61g 22%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 41g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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