Halibut with Dill Pesto Orzo
Servings
2Serving size
2oz. pasta/4oz. fish with veggies and sauceThis recipe was designed to be used as leftovers and will keep well for about 72 hours in the fridge. Reheat gently.
This recipe also requires making Dill Pesto.
Ingredients
| 3 quart Water |
| 4 ounce Whole Wheat Orzo (or gluten-free orzo) |
| 1 Tbsp. Olive oil |
| 1 Tbsp. Pine nuts |
| 6 ounce Grape or cherry tomatoes |
| 1 medium Zucchini (cut into 1/2 inch dice) |
| 8 ounces Fresh halibut (2 4-ounce filets) |
| 1 ounce Semisoft goat cheese |
| 3 Tbsp. Dill Pesto |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Place the water in a large sauce pan over high heat.
When the water is boiling add the orzo. Reduce the heat to medium-high so the water won't boil over.
While the pasta is cooking add the olive oil to the skillet.
Add the pine nuts, tomatoes and zucchini to the skillet and place the pan in the oven.
Roast for five minutes and shake the pan to stir the veggies well.
Roast for another five minutes and place the halibut in the skillet. Return the pan to the oven.
Roast the veggies and fish for five minutes and turn the fish over.
Return the skillet to the oven.
When the orzo is done (between 15 and 20 minutes) drain and return the past to the pot.
Add the goat cheese, pesto, salt and pepper.
Gently fold the cheese and pesto into the orzo.
Remove the skillet from the oven and place the halibut on a cutting board.
Add the pine nuts, tomatoes and zucchini to the pot and flake the fish into the pot with the pasta and veggies.
Gently fold the fish and veggies into the pasta.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This recipe works with any pesto but I really love the soft and sweet flavor of the dill. Having pesto on hand means that you always have a great dish like this pasta.