Recipe: Trout with Orzo

[coraa]

Last night we had morganlf and bellwethr over for dinner, which was lovely. I made the following, which was also lovely, if I do say so myself.

Trout with Orzo

Serves 4.

• 1/2 lg onion, or 1 medium onion
  
• 1/4 cup butter
  
• salt
  
• 1 clove garlic, minced
  
• 1/2 lb orzo
  
• 2 lemons
  
• a little oil or cooking spray, to grease a pan
  
• 2 trout, cleaned and filleted
  
• 6 green olives
  
• 6 sun-dried tomatoes

Mince the onion finely. In a medium-sized saucepan with a lid, sweat the onion in one tablespoon of the butter and a pinch of salt until translucent. Add the minced garlic, the orzo and a couple of cups of water. Bring to a boil, then put a lid on the pan and let it simmer about 10 minutes, or until al dente.

Heat the oven to 400F.

(Side note: I used "Spring Medley" orzo from Pappardelle's Pasta, which I picked up at the market. But any kind of orzo would work fine.)

Meanwhile, melt the remaining butter in a small bowl, add the juice of one of the lemons, and beat together until you have a lemony butter. Grease a baking sheet and place the trout fillets, skin side up, on the pan. Brush the tops with lemon butter. Run under the broiler for 3-5 minutes, or until the trout skin is crisp and beginning to brown. Remove and set aside.

Seed the olives, if they need seeding, and roughly chop. Roughly chop the tomatoes.

When the orzo is al dente, drain off any extra liquid. Return to the pot. Add the juice of the second lemon, the olives, and the sun-dried tomatoes. Put the lid back on the pot and heat over very low heat until the tomatoes just begin to soften and the lemon juice is mostly absorbed.

On the baking pan, flip the trout over until it's flesh-side up. Generously heap orzo on top of the fish. Pop it back in the oven for about 5 minutes.

Serve hot.

Comments

[morganlf.livejournal.com]

It was way yum. Mmmmm.