Parmesan Halibut with Tomato and Zucchini Orzo

by aimee @ shugarysweets on April 24, 2012

Did you enter my giveaway yesterday? Check it out HERE and come back!

Yep, another dish from the Cuisine Lite magazine. If you remember THIS dish, mmmmmm. Now I have another one worth sharing! I used homemade pesto from HERE, but you can certainly use the jarred stuff.

And the side dish? Fantastic. I always forget about side dishes. I plan my main courses, and that’s all well and good, and then dinnertime comes and it’s time to think about sides. I draw a blank. I can’t wait to make this again with veggies from my garden. In the Cuisine Lite magazine it says to add in kalamata olives, which would have been wonderful. However, they would have guaranteed me dirty looks from my kids!

One word about the fish, I bought giant thick fillets. WAY too thick. It was good, and it worked just fine, it just didn’t give me as much crust to fish ratio as I would have preferred. (just like I enjoy a good thick frosting on my cupcake, or cookie, I also like a good thick crust on my fish)! Enjoy!

Parmesan Halibut with Tomato and Zucchini Orzo
by Shugary Sweets
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (serves 6)
    For the Halibut:
    • 6 halibut fillets, about 1 inch thick (4oz each)
    • 1/4 cup panko bread crumbs
    • 1/4 cup plain bread crumbs
    • 1/4 cup parmesan cheese
    • 1 lemon, zested
    • 3 Tbsp basil pesto
    For the Orzo:
    • 8 oz dry orzo pasta
    • 1 clove garlic, pressed
    • 1 pinch red pepper flakes
    • 1 Tbsp olive oil
    • 1 3/4 cup chicken broth
    • 1 cup cherry tomatoes, halved
    • 1 cup zucchini, chopped
    • 1/2 tsp salt
    Instructions
    For the halibut, preheat oven to 450 degrees. Line a baking sheet with foil, spray with nonstick spray (like Pam).
    In a bowl, combine panko and bread crumbs with parmesan cheese and lemon zest.
    Arrange fillets on baking sheet. Spread pesto on each fillet, dividing it evenly onto the fish. Press panko mixture onto pesto fillets. Spray with cooking spray to lightly coat. Bake fish about 12-15 minutes, until crumbs are golden and fish flakes with a fork.
    Meanwhile, for the orzo, saute garlic and pepper flakes in olive oil over medium high heat for 1-2 minutes. Add orzo, broth, tomatoes, zucchini and salt. Bring to a simmer and cook until orzo is tender, about 10 minutes. (add in 1/4 cup sliced olives at this time, optional)
    *recipe adapted from Cuisine Lite Magazine
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    **If you enjoyed this fish recipe you may also enjoy…


    Almond Crusted Tilapia by Pinch of Yum
    Parmesan Crusted Tilapia by Tidy Mom
    Fish Tacos with Avocado Sauce by Shugary Sweets

    Linked To:
    Tempt My Tummy  Tasty Tuesday  Tasty Tuesday

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    { 5 comments… read them below or add one }

    Little Mommy Kim April 24, 2012 at 3:15 am

    Love this! I’m bookmarking it and can’t wait to try it!

    Reply

    Loveforfood April 24, 2012 at 7:35 am

    Beautiful and striking pictures. I love the way you capture

    Reply

    Julie @ Table for Two April 24, 2012 at 11:59 am

    woah, this looks really good! I love the crusted halibut, those are my favorite ways to cook and eat fish! great flavors too with that orzo.

    Reply

    Jocelyn April 24, 2012 at 12:20 pm

    So…I’m not a huge fish fan. Another difference we have now:-( Lol I was laughing at the dirty looks you would get if you added olives. I get those looks when I add mushrooms to dinner. But it doesn’t stop me from doing it:-)

    Reply

    Cindy April 30, 2012 at 6:32 am

    I have some ‘thin’ halibut in the freezer. Perfect for this recipe. It’s on the menu this week. thanks.

    Reply

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