Braised Halibut With Summer Vegetables And Orzo
This delightful recipe combines the fresh flavors of heirloom tomatoes, halibut, and orzo pasta for a satisfying and colorful dish that is perfect for a weeknight dinner or a special occasion. The juicy tomatoes marinate with garlic and herbs, infusing the dish with vibrant flavor, while the tender halibut and crisp zucchini pair perfectly with the orzo pasta. This dish is a celebration of summer produce and will surely become a favorite in your recipe rotation. Enjoy the flavors of the season with this delicious meal!
— Constant Cookbook
Ingredients
- 2 lb. heirloom tomatoes
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. balsamic vinegar
- 3 garlic cloves, thinly sliced
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 lb. orzo
- 1 1/4 lb. halibut fillet
- 1/2 lb. zucchini
- 1/4 cup water
- 1 cup fresh corn kernels
- 10 fresh basil leaves, coarsely chopped
Instructions
- Core the tomatoes and cut into 1-inch chunks, reserving as much of the juices as possible. Put the tomatoes and their juices in a bowl and stir in the olive oil, vinegar, garlic, the 1/2 tsp. salt and a few grindings of pepper. Marinate at room temperature for 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the orzo and cook until al dente (tender but firm to the bite), 8 to 10 minutes. Drain, rinse in cold water and set aside.
- Remove any skin from the halibut fillet and cut into 4 portions. Halve the zucchini lengthwise and cut into half moons 1/8 inch thick.
- In a large, deep fry pan over medium-high heat, combine the tomato mixture, its accumulated juices and the water and bring to a boil. Add the fish and zucchini. Reduce the heat to a gentle simmer, cover and cook for 5 minutes. Stir in the corn, cover and cook until the fish is opaque but still moist in the center, about 5 minutes more. Stir in the orzo and cook until heated through. Season with salt and pepper. Garnish with the basil and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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