| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Sami |
Fish, Lowfat, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh fish fillet, cut for |
|
|
equal-sized servings |
| 1/8 |
c |
Extra virgin olive oil |
|
|
Salt and black pepper, to |
|
|
taste |
| 1 |
t |
Dried rosemary |
| 8 |
oz |
Orzo pasta |
| 1 1/2 |
oz |
Dried bell peppers, or dried |
|
|
tomatoes |
| 3 |
T |
Balsamic vinegar |
| 1/2 |
c |
Thinly sliced green onions |
| 3 |
|
Cloves minced garlic, or |
|
|
less to taste |
| 1/2 |
c |
Chopped parsley, to taste |
| 1 |
t |
Dried oregano |
| 1/2 |
t |
Dried thyme |
| 4 |
|
Lemon wedges |
|
|
Parsley sprigs, for garnish |
INSTRUCTIONS
The peppers will be rehydrated in the pasta cooking water. Make the
pasta the day before and reheat while you cook the fish. Prep time: 20
min.; cook: 30 min. Rinse fish under cold water. Pat dry. Rub lightly
with olive oil and sprinkle with salt, pepper and rosemary. Place on a
baking sheet and refrigerate until ready to cook. Bring a medium pot
of salted water to a boil. Cook orzo according to package
instructions. Just before pasta is cooked, add peppers and stir. Drain
and rinse with cold water to cool. Place in a bowl, and add vinegar,
onions, garlic, parsley, oregano and thyme. Toss and season with salt
and pepper. Refrigerate until ready to use. (Will keep for a day in
the refrigerator). When ready to serve, heat broiler or preheat oven
to 400F. Cook fish about 10 minutes per inch of thickness, until
opaque in center. (It takes about 6 minutes in a preheat doubled sided
grill, such as the Foreman grill.-pat) Meanwhile, reheat orzo in a
medium saucepan over low heat. When fish is cooked, divide orzo among
individual plates and top each serving with a piece of fish. Squeeze a
wedge of lemon over fish and garnish with parsley sprigs. Per serving
(4 ounces fish such as salmon plus 2 ounces pasta): 432 colories, 21%
fat (10 grams; 1.4 grams saturated), 49% carbohydrate, 30% protein,
3.3 grams fiber. ~-Recipe featured in "Season's Eatings," Text by Mary
Ellen Strote. Recipes by Jesse Cool, in Shape Cooks (magazine) Winter
1998. --email from kitpath@earthlink.net 2/99 to elf Jesse cool is
overseeing chef and owner of Flea Street Cafe in Menlo Park, CA NOTES
: Select any firm fish: skin and bone removed. Recipe by: Jesse Cool
for Shape cooks Winter 98 Posted to EAT-LF Digest by PatHanneman
<kitpath@earthlink.net> on Feb 27, 1999, converted by MM_Buster v2.0l.
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