Author Notes
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
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Ingredients
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2 pieces
Tomahawk Swordfish Chops(about 16oz ea.)
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1/2 cup
Tri-Color Orzo
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1 quart
Water(for pasta)
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2 tablespoons
Pure Olive Oil(Sautéing)
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1 tablespoon
Extra Virgin Olive Oil(Drizzling)
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1/4 cup
White Onion(Chopped)
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10 pieces
Brussel Sprouts(Quartered)
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1/2 cup
Red Bell Pepper(Chopped)
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2
Cloves Garlic(Minced)
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1/2 cup
Zucchini(Chopped)
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1/2 cup
Yellow Squash(Chopped)
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10
Grape Tomatoes(Sliced in thirds)
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4 tablespoons
Unsalted Butter
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1/2 teaspoon
Fresh Ground Black Pepper
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1/2 tablespoon
Lemon Zest(Packed)
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1/2 teaspoon
Lemon Juice
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1/2 tablespoon
Fresh Basil(Chopped) + a few leaves extra
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1/2 tablespoon
Fresh Lemon Balm(Chopped) + a few leaves extra
Directions
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Preheat Oven to Roast 405F
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Cook Orzo according to package directions. Add 1/2 TBS Extra virgin olive oil to drained pasta, mix once and set aside.
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Heat the Olive Oil over medium heat in a large ovenproof skillet. (*Choose a pan large enough to fit vegetables and Swordfish)
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Add the Onion, Brussel Sprouts, Peppers, Zucchini, Squash & Garlic to the skillet.
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Add a pinch of salt & pepper. Cook stirring occasionally.
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Pat dry Swordfish.
Season all sides with salt and pepper.
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Move Veggies to one side of skillet and add Swordfish to same skillet. Brown all sides(about 2 min each side)
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Place Skillet in oven.
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Roast Vegetables for 20 minutes, remove and mix with orzo; set aside.
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Insert a thermometer into center of larger Swordfish; place skillet back in oven.
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Plate Orzo, dividing evenly; drizzle with remaining Extra Virgin Olive Oil.
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In a small bowl mash Butter, Lemon Zest, Lemon Juice, Salt, Pepper, Chopped Lemon Balm and Chopped Basil.
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Roast Swordfish and additional 10/15 minutes (or until internal temperature reaches 125F)
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When Swordfish has reached doneness, remove from the oven and plate over orzo.
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Melt butter mixture in the same pan used for the swordfish over medium heat, scraping up brown bits, until bubbling and fully melted.
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Remove butter from heat, pour over Swordfish(*Use a mesh strainer if there are bites of vegetables left in skillet).
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Top with tomatoes, fresh lemon balm and basil. Enjoy!
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