Wednesday, June 24, 2009

Parmesan Crusted Halibut in crazy water w/zucchini, tomatoes and orzo

This one comes from Cuisine at Home Issue 72.  I enjoyed it - using prepared pesto to adhere the parmesan crumb topping was a great idea.  The crazy water was, well, a little too much water for me, but once I poured the excess from the dish, it was much better.  

I didn't use roasted red peppers because I didn't want to open a jar just for this, but it would add a little more color and flavor.  

Parmesan Crusted Halibut in Crazy Water with Zucchini, Tomatoes in Orzo - Cuisine at Home Issue 72 - Serves 2


1/4 c panko
2 T grated parmesan
minced zest 1/2 lemon
4 tsp purchased pesto
2 halibut filets, 4 oz each 1" thick

Crazy Water

1/4 red onion, minced
1 t minced garlic
1/4 t red pepper flakes
2 t olive oil
1/4 dry white wine
2 c water (orig recipe calls for 2.5 - I'd go less in the future)
1/2 c halved grape tomatoes
1/4 dry orzo pasta
1 t sugar
2 sprigs fresh thyme (I used lemon thyme from the garden)
1/2 c coarsely chopped zucchini (I shredded about half of one on a box grater)
1/3 c jarred roasted red pepper, cut in strips
1/4 c halved kalamata olives
2 T chopped fresh parsley
juice 1/2 lemon
Lemon Wedges

Preheat 450.  Coat baking sheet with nonstick spray.

Combine panko, parmesan, lemon zest, S&P in bowl.  Spread pesto on each halibut filet and arrange on prepared baking sheet.  Press panko mixture onto pesto side of fillets, spritz crumbs with nonstick spray, then refrigerated til ready to roast.

Saute onion, garlic, and pepper flakes in saucepan over med high for the crazy water.  Cook til soft, then deglaze with wine.  Simmer til nearly evaporated then stir in water, tomatoes, pasta, sugar and thyme.  Cook til orzo is tender, about 9 min. 

Roast fish in the meantime. Cook til crumbs are golden and flesh flakes easily w/fork, 10-12 minutes depending on thickness.

Add zucchini, red pepper, and olives to crazy water.  Simmer til heated through.  Off heat add parsley, lemon and season to taste w/S&P.  

To serve, divide broth between 2 bowls, top each with fish and garnish with lemon wedges.

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