Pan Seared Turbot with Summer Squash and Orzo

Name: Pan Seared Turbot with Summer Squash and Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup orzo; 1 Kosher salt, to taste; 2 6-ounce skin off turbot filets; 1 Freshly ground black pepper, to taste; 1 tbsp unsalted butter; 2 tsp olive oil; 8 oz summer squash, sliced 1/4 inch thick; 2 small shallots, sliced; 1 tsp lemon zest; 1 Juice of 1/2 lemon; 8 leaves fresh basil leaves, torn

Servings: persons

1
In a large saucepan set over high heat, bring 2 quarts of water to a boil.
2
Add the orzo pasta and a generous pinch of salt and cook until al dente, about 7 minutes.
3
Drain, rinse under cold water and transfer to a medium bowl.
4
In the meantime, rinse and pat dry the halibut and season on both sides with salt and pepper.
5
Set aside.
6
Heat the butter in a large cast iron or non-stick skillet set over medium high heat just until melted.
7
Add the squash and cook, stirring frequently, for 2 to 3 minutes.
8
Add the shallots and continue to cook for 2 to 3 minutes or until squash is just tender.
9
Remove to the bowl with the orzo, toss to combine and keep warm.
10
Add the olive oil to the pan and heat until shimmering.
11
Add the fish and cook for 3 minutes or until golden brown.
12
Turn the fish over and continue to cook just until cooked through and opaque, about 2 minutes.
13
Add the lemon zest, juice and basil leaves to the squash and orzo and toss to combine.
14
Divide between 2 plates and top with the fish.
15
Serve immediately and enjoy!

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup orzo, 1 Kosher salt, to taste, 2 6-ounce skin off turbot filets, 1 Freshly ground black pepper, to taste, and more.

Yes, Pan Seared Turbot with Summer Squash and Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!