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Pan-Seared Branzino with Herb Relish and Saffron Orzo
Recipes
Pan-Seared Branzino with Herb Relish and Saffron Orzo
4 servings
25 minutes total

Ingredients

  • 1 tablespoon unsalted butter
  • 2 cups chicken broth (or stock)
  • 1 ½ cups orzo pasta
  • 10 saffron threads
  • ¼ teaspoon pepper
  • ¼ cup canola oil
  • 8 skin-on branzino fillets (4–5 oz each), pin bones removed
  • ½ cup fresh mint, finely chopped
  • ¼ bunch fresh cilantro, finely chopped
  • 1 tablespoon capers, finely chopped
  • ½ teaspoon crushed red pepper
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt

Steps

    1. Place butter and broth in medium saucepan; bring to a boil. Reduce heat to medium, then stir in orzo, saffron, and pepper; simmer 8–10 minutes, stirring occasionally, or until most of the liquid is absorbed and orzo is tender.
    2. Meanwhile, preheat canola oil in large sauté pan on medium-high 2–3 minutes. Place fish in pan (skin-side down); cook 4–5 minutes or until skin is browned and crispy. Chop mint, cilantro (¼ cup), and capers.
    3. Turn fish; cook 2–3 more minutes until fish is 145°F. Combine in small bowl: mint, cilantro, capers, red pepper, olive oil, lemon juice, and salt. Serve fish over orzo, drizzled with herb sauce.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 750, Total Fat 32g, Sat Fat 6g, Trans Fat 0g, Chol 135mg, Sodium 1220mg, Total Carb 50g, Fiber 0g, Sugars 3g, Protein 64g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%