Happy Monday friends! Kicking off this week with a celebratory springtime orzo with in-season produce, like spring onions and asparagus. It’s truly spring on a plate - so delicious!!! Full recipe is below, enjoy :)
For the Spring Orzo:
1 cup orzo, cooked until al dente and drained (I used Jovial foods gluten-free brown rice orzo- my favorite!)
Extra virgin olive oil
One bunch spring onions, thinly sliced
1 small bunch asparagus, ends trimmed, chopped
1/2 cup or so of fresh or frozen peas (I used frozen)
Couple handfuls of spinach (optional)
1/4 cup your favorite pesto, plus more to taste/for serving
Freshly grated Parmesan (the more, the better)
2 tablespoons lemon juice + zest of one large lemon, plus more lemon juice to taste
4 cloves garlic, minced (double it if you love garlic like myself!!)
1/2 cup fresh soft herbs, roughly chopped: a mix of basil, dill, mint, and/or parsley work beautifully
Salt and freshly cracked black pepper, to taste
Heat a large, deep skillet over medium heat. Drizzle in some olive oil, then add your spring onions and sauté until softened.
Add asparagus and sauté for a couple more minutes, until asparagus has softened and brightened in color.
Add garlic, peas, and spinach. Sauté for another minute, until garlic is fragrant and spinach is wilting.
Add cooked and drained orzo, along with pesto, lemon juice + zest, lots of freshly grated parmesan, herbs, and a generous pinch of salt. Stir well to combine, taste, and add extra pesto, parmesan, salt, and/or lemon juice, to desired taste. You can also add a pinch of red pepper flakes for touch of heat, if desired
For the Halibut:
3-4 halibut filets (can also use salmon, or other fish/protein - I always use Wild for Salmon’s sustainably caught wild fish)
1-2 tbsp high quality butter or olive oil - I used Graza’s high heat cooking olive oil
salt and pepper
Pat fish dry, then season generously with salt and a few cracks of black pepper. Heat a skillet over medium heat, then add your olive oil. Once oil is shimmering, add seasoned fish.
Cook for 3-4 minutes a side, or until halibut has a nice golden exterior and is about 135F internal.
For Serving:
extra pesto
lots of freshly grated parmesan
fresh lemon juice
fresh herbs: basil, mint, and/or parsley
freshly cracked black pepper
To plate, divide your orzo between 3-4 plates. Add seared halibut on top, followed by a squeeze of fresh lemon juice, extra pesto on top of the halibut (if desired), freshly grated parmesan, fresh herbs, and black pepper. Serve immediately and enjoy!
I hope you love this recipe! Check out my instagram to watch me make this dish. Deeply flavorful yet light and refreshing, this dish is perfect for the beginning of the spring season. Make it and enjoy it outdoors in the sun for a celebratory springtime supper!!
Check out my other recent recipes on Substack for more delicious, healthy dinners like this one! Thank you for supporting my work, and make sure you’re subscribed to receive all of my recipes in your email <3
With love,
Abigail