Halibut with Orzo and Tomato Salsa
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
1
Description
Recipe by John Smith, head chef of a popular American restaurant.
Ingredients
- Halibut - 3.5 oz
- Orzo Pasta - 2.8 oz
- Spinach - 1.8 oz
- Butter - 0.7 oz
- Grated Pecorino Pepato Cheese - 0.5 oz
- Cream 22% - 1 fl oz
- Fajitas sauce - 1.1 oz
- Herbs - to taste
- Water - 3 fl oz
- Tomatoes - 4.2 oz
- Yakiniku sauce - 0.4 oz
- Banana Leaves - 0.4 oz
- Salt - to taste
Step by Step guide
Step 1
Prepare the spinach puree. Blanch the spinach in boiling water for 5 seconds, then transfer it to ice water.
Step 2
Blend with 100 ml of water until smooth.
Step 3
Prepare the tomato salsa. Make cross-shaped cuts on the tomatoes, immerse them in boiling water for 15–20 seconds, then in ice water.
Step 4
Peel the skin and dice finely.
Step 5
Add teriyaki sauce, lime juice, and a pinch of salt. Mix well.
Step 6
Cook the orzo. Boil the pasta in salted water.
Step 7
Drain and add a little oil, then mix.
Step 8
Cut the halibut fillet into portion-sized pieces of 100–150 or 200 grams.
Step 9
Sear in a non-stick skillet for 2–3 minutes on each side.
Step 10
Combine the cooked pasta with the spinach puree, add cream, and reduce until thickened.
Step 11
At the end, stir in the butter and grated Grana Padano cheese.
Step 12
Bring to a creamy consistency.
Step 13
On a white plate, place the spinach orzo, top with halibut, and then the tomato salsa. Garnish with microgreens.
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