- Serves 2
The Orzo is also great as a dish on its own, but the addition of Fresh Seafood can't be beat! Swordfish Steaks or Cubes can also be substituted for a tomahawk chop. —Brendan Cirillo
What You'll Need
Tomahawk Swordfish Chops(about 16oz ea.)
Pure Olive Oil(Sautéing)
Extra Virgin Olive Oil(Drizzling)
Red Bell Pepper(Chopped)
Grape Tomatoes(Sliced in thirds)
Fresh Ground Black Pepper
Fresh Basil(Chopped) + a few leaves extra
Fresh Lemon Balm(Chopped) + a few leaves extra
- Preheat Oven to Roast 405F
- Cook Orzo according to package directions. Add 1/2 TBS Extra virgin olive oil to drained pasta, mix once and set aside.
- Heat the Olive Oil over medium heat in a large ovenproof skillet. (*Choose a pan large enough to fit vegetables and Swordfish)
- Add the Onion, Brussel Sprouts, Peppers, Zucchini, Squash & Garlic to the skillet.
- Add a pinch of salt & pepper. Cook stirring occasionally.
- Pat dry Swordfish. Season all sides with salt and pepper.
- Move Veggies to one side of skillet and add Swordfish to same skillet. Brown all sides(about 2 min each side)
- Place Skillet in oven.
- Roast Vegetables for 20 minutes, remove and mix with orzo; set aside.
- Insert a thermometer into center of larger Swordfish; place skillet back in oven.
- Plate Orzo, dividing evenly; drizzle with remaining Extra Virgin Olive Oil.
- In a small bowl mash Butter, Lemon Zest, Lemon Juice, Salt, Pepper, Chopped Lemon Balm and Chopped Basil.
- Roast Swordfish and additional 10/15 minutes (or until internal temperature reaches 125F)
- When Swordfish has reached doneness, remove from the oven and plate over orzo.
- Melt butter mixture in the same pan used for the swordfish over medium heat, scraping up brown bits, until bubbling and fully melted.
- Remove butter from heat, pour over Swordfish(*Use a mesh strainer if there are bites of vegetables left in skillet).
- Top with tomatoes, fresh lemon balm and basil. Enjoy!