Pan Seared Halibut with Toasted Orzo, Basil, Grapefruit & Smoke Paprika Butter

05.10.15

INGREDIENTS

4 tablespoons butter

1 cup orzo pasta

3 cups vegetable stock

2 large grapefruit (segmented)

1/2 cup pine nuts

1 cup Basil

3 Tablespoons Smoked paprika

Lb butter

salt and pepper

6 tablespoons olive oil

3 small garlic cloves, peeled and minced

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons lemon juice

4, 6-ounce halibut fillets, skin removed

1 tablespoon light olive oil or vegetable oil

DIRECTIONS

For the orzo: Melt 4 tablespoons of the butter in medium saucepan. Add orzo and stir until pasta is toasted, about 3-5 minutes. Add stock, bring to a boil and cook pasta until done; drain. Add pine nuts, salt and pepper to taste. Stir in the grapefruit segments and basil, and heat through. Set aside. For the butter: Whip butter and smoked paprika until 100% incorporated. For the Halibut: In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon

juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.

Pan Seared Halibut with Toasted Orzo, Basil, Grapefruit & Smoke Paprika Butter

05.10.15

In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread

evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade.

Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides

with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4

minutes more on each side depending on thickness, brushing with marinade as before.

To plate: Spoon orzo onto four plates evenly. Place fish ontop. Garnish with butter.