Halibut with Orzo and Tomato Salsa

Main Dishes • European

Time 40 minutes

Ingredients 13

Servings 1

Description

Recipe by John Smith, head chef of a popular American restaurant.

Ingredients

Halibut 5 oz
Orzo Pasta 5 oz
Spinach 0 oz
Butter 0 oz
Grated Pecorino Pepato Cheese 0 oz
Cream 22% 0 fl oz
Fajitas sauce 0 oz
Herbs to taste
Water 5 fl oz
Tomatoes 5 oz
Yakiniku sauce 0 oz
Banana Leaves 0 oz
Salt to taste

Step-by-Step Guide

Step 1

Prepare the spinach puree. Blanch the spinach in boiling water for 5 seconds, then transfer it to ice water.

Step 2

Blend with 100 ml of water until smooth.

Step 3

Prepare the tomato salsa. Make cross-shaped cuts on the tomatoes, immerse them in boiling water for 15–20 seconds, then in ice water.

Step 4

Peel the skin and dice finely.

Step 5

Add teriyaki sauce, lime juice, and a pinch of salt. Mix well.

Step 6

Cook the orzo. Boil the pasta in salted water.

Step 7

Drain and add a little oil, then mix.

Step 8

Cut the halibut fillet into portion-sized pieces of 100–150 or 200 grams.

Step 9

Sear in a non-stick skillet for 2–3 minutes on each side.

Step 10

Combine the cooked pasta with the spinach puree, add cream, and reduce until thickened.

Step 11

At the end, stir in the butter and grated Grana Padano cheese.

Step 12

Bring to a creamy consistency.

Step 13

On a white plate, place the spinach orzo, top with halibut, and then the tomato salsa. Garnish with microgreens.