Recipes Main Courses Seafood Braised Halibut with Summer Vegetables and Orzo

Braised Halibut with Summer Vegetables and Orzo

Braised Halibut with Summer Vegetables and Orzo is rated 4.0 out of 5 by 3.
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This beautiful, simply seasoned dish is best made the evening after you visit a farmers’ market. Choose the ripest, juiciest tomatoes for the most flavorful results. To remove fresh corn kernels from the cob, stand the cob upright in a large, shallow bowl and hold it firmly. Starting at the top, use a sharp knife to shear off the kernels close to the cob. Alternatively, use a kernel cutter.

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  

Directions:

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 Eat Well, by Charity Ferreira (Oxmoor House, 2008).

Rated 4 out of 5 by from light summer dish. made this last summer and it was so good. perfect way to use the veggies from the garden!
Date published: 2014-01-07
Rated 4 out of 5 by from Beautiful vegetable/pasta side Delicious! I added asparagus to the vegetable pasta and we grilled the halibut on the BBQ separately instead of braising it in the pasta.
Date published: 2013-04-11
Rated 4 out of 5 by from Farmer Market Friendly Meal Visited our local farmers market early Saturday morning got all the fresh produce for this recipe. Stopped at the market to get fish, no Halibut, but really fresh cod so I bought that instead. This dish was so easy to prepare I decided to tweak this a little. I cooked the tomatoes as directed but I sautéed the zucchini & fresh corn in a little olive oil, then I brushed the cod with a little milk, and rolled each chunk of fish in panko and grated Parmesan and pan fried for 5 min. When the veggies were done I added them to the tomatoes and orzo placed them on a platter then topped with the fish and fresh basil. Serve this with the Butter Lettuce recipe & Gruyere Popovers and you are ready for a great summer feast. Enjoy!
Date published: 2012-08-19
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