Baked Orzo with Seafood and Feta
- 3/4 cup orzo pasta (1 3/4 cups cooked)
- 1 pound halibut, fillet or steak
- 1 tablespoon extra-virgin olive oil
- 1 cup finely chopped yellow onion
- 2 medium cloves garlic, peeled and minced
- 1 (28 ounce) can chopped tomatoes
- 1 cup reduced-sodium chicken broth
- 1 teaspoon granulated sugar
- 3/4 teaspoon
dried Italian herbs, crushed
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon ground
- 1/2 pound cooked baby shrimp
- 2 tablespoons chopped parsley
- 1 (4 ounce) package crumbled feta cheese seasoned with
basil and dried tomatoes
- Heat oven to 400 degrees F. Bring a pot of water to a boil. Add the orzo, stirring
well, and cook according to package directions. Drain and set aside.
- Remove the skin and any bones from the halibut; cut into 1-inch pieces and set
- Heat the oil in a 10- to 12-inch ovenproof skillet over medium heat. Put the
onion into the pan and sauté 5 minutes.
- Add the garlic and sauté 2 minutes. Pour
the tomatoes and broth into the pan and stir in the sugar, herbs, salt and pepper.
Bring to a boil, reduce the heat and simmer, uncovered, 10 minutes. Stir often.
(The sauce can be made a day in advance. Cool, cover and refrigerate. Reheat before
continuing with the next step.)
- Remove the pan from the heat. Stir the orzo and halibut into the sauce.
and bake 8 minutes.
- Gently fold the shrimp and parsley into the pan and sprinkle
the feta on top.
- Continue baking, uncovered, 8 to 10 minutes, until the sauce is
bubbly and the halibut is cooked through.
- Let sit for 5 minutes before serving.
Makes 6 servings.
A 7-ounce pouch of water-packed tuna can replace the halibut and shrimp
in this recipe. Following the instructions in step 4, add the tuna to the sauce
with the orzo. Bake 8 minutes covered, then uncover and continue baking 8 to 10
Source: The Wichita Eagle 10/31/01