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
- Serves 2
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
In This Recipe
- 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!