Recipe Archives->Pasta->Baked Orzo 02

Baked Orzo with Seafood and Feta
6 servings
 
3/4 cup orzo pasta, 1 3/4 cups cooked
1 pound halibut, fillet or steak
1 tablespoon extra-virgin olive oil
1 cup finely chopped yellow onion
2 medium cloves garlic, peeled and minced
28 ounce can chopped tomatoes
1 cup reduced-sodium chicken broth
1 teaspoon granulated sugar
3/4 teaspoon dried Italian herbs, crushed
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound cooked baby shrimp
2 tablespoons chopped parsley
4 ounce package crumbled feta cheese seasoned with basil and dried tomatoes

Heat oven to 400 degrees. Bring a pot of water to a boil. Add the
orzo, stirring well, and cook according to package directions. Drain
and set aside. Remove the skin and any bones from the halibut; cut
into 1-inch pieces and set aside. Heat the oil in a 10 to 12-inch
ovenproof skillet over medium heat. Put the onion into the pan and
saute 5 minutes. Add the garlic and saute 2 minutes. Pour the
tomatoes and broth into the pan and stir in the sugar, herbs, salt
and pepper. Bring to a boil, reduce the heat and simmer, uncovered,
10 minutes. Stir often. (The sauce can be made a day in advance.
Cool, cover and refrigerate. Reheat before continuing with the next
step.) Remove the pan from the heat. Stir the orzo and halibut into
the sauce. Cover and bake 8 minutes. Gently fold the shrimp and
parsley into the pan and sprinkle the feta on top. Continue baking,
uncovered, 8 to 10 minutes, until the sauce is bubbly and the halibut
is cooked through. Let sit 5 minutes before serving.

Printable version: baked-orzo02.txt.