Fish on orzo with sun-dried peppers - jesse cool

4 servings

Ingredients

Quantity Ingredient
1 pounds Fresh fish fillet; cut for equal-sized servings
⅛ cup Extra virgin olive oil
Salt and black pepper; to taste
1 teaspoon Dried rosemary
8 ounces Orzo pasta
1½ ounce Dried bell peppers; or dried tomatoes
3 tablespoons Balsamic vinegar
½ cup Thinly sliced green onions
3 Cloves minced garlic; or less to taste
½ cup Chopped parsley; to taste
1 teaspoon Dried oregano
½ teaspoon Dried thyme
4 Lemon wedges
Parsley sprigs; for garnish

Directions

The peppers will be rehydrated in the pasta cooking water. Make the pasta the day before and reheat while you cook the fish.

Prep time: 20 min.; cook: 30 min.

1. Rinse fish under cold water. Pat dry. Rub lightly with olive oil and sprinkle with salt, pepper and rosemary. Place on a baking sheet and refrigerate until ready to cook.

2. Bring a medium pot of salted water to a boil. Cook orzo according to package instructions. Just before pasta is cooked, add peppers and stir.

Drain and rinse with cold water to cool. Place in a bowl, and add vinegar, onions, garlic, parsley, oregano and thyme. Toss and season with salt and pepper.

4. Refrigerate until ready to use. (Will keep for a day in the refrigerator).

5. When ready to serve, heat broiler or preheat oven to 400F. Cook fish about 10 minutes per inch of thickness, until opaque in center. (It takes about 6 minutes in a preheat doubled sided grill, such as the Foreman grill.-pat)

6. Meanwhile, reheat orzo in a medium saucepan over low heat. When fish is cooked, divide orzo among individual plates and top each serving with a piece of fish. Squeeze a wedge of lemon over fish and garnish with parsley sprigs.

Per serving (4 ounces fish such as salmon plus 2 ounces pasta): 432 colories, 21% fat (10 grams; 1⅖ grams saturated), 49% carbohydrate, 30% protein, 3.3 grams fiber.

~-Recipe featured in "Season's Eatings," Text by Mary Ellen Strote. Recipes by Jesse Cool, in Shape Cooks (magazine) Winter 1998. --email from kitpath@... 2/99 to elf

Jesse cool is overseeing chef and owner of Flea Street Cafe in Menlo Park, CA

NOTES : Select any firm fish: skin and bone removed.

Recipe by: Jesse Cool for Shape cooks Winter 98 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 27, 1999, converted by MM_Buster v2.0l.

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