Buzz
Image by Antonis AchilleosThe key to cooking fish without stress or fear of flipping is patience. Once the pan is properly heated and oiled, gently place the fillets into the glistening oil and allow a golden crust to form on the underside. No need to check constantly! It will take a few minutes, after which the fish will naturally release from the skillet. If it doesn't, wait a bit longer and try again. Flip and repeat this act of patience. In this recipe, the fish fillets are seasoned with coriander for a fragrant twist, paired with a creamy orzo that’s so delicious, you’ll find yourself making it again in no time.
Ingredients List
4 6-to-7-oz. mahi-mahi fillets or other white fish
2 teaspoons ground coriander
1 teaspoon kosher salt, divided
3 scallions, divided
3 tablespoons olive oil, divided, plus extra for serving
1 ½ cups orzo
3 cups low-sodium chicken or vegetable broth
2 ounces Parmesan cheese, shredded (about 1⁄2 cup)
½ cup frozen sweet peas
¼ cup heavy cream
2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 2 lemons)
Cooking Instructions
Season the fish fillets with coriander and half a teaspoon of salt. Slice the scallions thinly, separating the white and light green parts from the dark green parts. Set the dark green parts aside.
Heat 2 tablespoons of oil in a medium saucepan over medium-high heat. Add the white and light green parts of the scallions and cook until softened, about 1 to 2 minutes. Add the orzo and stir until lightly toasted, another 1 to 2 minutes. Pour in the broth and the remaining 1/2 teaspoon salt, bring to a low boil, reduce the heat, cover, and cook until the orzo is tender and most of the liquid is absorbed, about 8 to 10 minutes.
While the orzo cooks, heat the remaining 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Add the fillets and cook until one side is deeply browned, about 4 to 5 minutes. Flip the fillets and cook for an additional 3 to 4 minutes until fully cooked.
Stir in the cheese, peas, cream, lemon zest, and juice into the orzo. Cook, stirring frequently, until the peas are heated through, about 2 minutes. Serve with the fish, drizzled with extra oil and garnished with dark green scallions.
Nutrition Information (per serving)
| 603 | Calories |
| 21g | Fat |
| 61g | Carbs |
| 41g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 603 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 8g | 40% |
| Cholesterol 94mg | 31% |
| Sodium 910mg | 40% |
| Total Carbohydrate 61g | 22% |
| Dietary Fiber 5g | 18% |
| Total Sugars 5g | |
| Protein 41g | 82% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
