Preheat oven to 425 degrees. Add chicken stock to a pot on medium heat bring to a boil
Get your water boiling and of course, SALTED!
Chop up your parsley...
Then add it to the chicken stock like this!
Take the lemon and zest it into the parsley, chicken stock. And cut it in half, squeeze half into the pan, cut side up to retain the seeds! Stir and let it reduce by about half!
Once it's reduced, add the butter and 1 clove crushed garlic!
Look at that sauce so delicious!
Get a pan with 2-3 tablespoons olive oil on medium heat!
Take your asparagus...
Cut it into thirds!
Cut the tomatoes into halves
Crush two cloves of garlic
Your water should be boiling by now, cook orzo... About 10-11 minutes until tender
Once cooked, drained and set aside
Once the oil is hot add the asparagus and cook stirring about 5 minutes
Add tomatoes and garlic, cook another 5 minutes
Add salt, pepper, adobo and tarragon. Stir it all together
Add orzo and mix
Finished with the truffle oil and mix that well
Halibut portioned! You can use any fish you like, I love halibut
Lightly coat in olive oil, Season with salt, pepper fish seasoning ( I used some random one I found at a farmers market, old bay works as well)
Put them in the preheated 425 oven for 13 minutes... PERFECT, moist and flakey
Plate, orzo, fish and parsley lemon sauce! Enjoy! Follow me and check out my Facebook page The love of culinary creations
- 2 pounds halibut portioned into 4-5oz pieces
- Juice from half a lemon
- Salt and pepper
- Favorite fish seasoning
- Garlic powder
- Olive oil
- 1/2 box orzo pasta
- 1 bunch asparagus cut into thirds
- 1 pint cherry tomatoes halved
- 2 cloves garlic crushed
- 2-3 tablespoons olive oil
- 1 teaspoon dried tarragon
- Adobo seasoning (or seasoned salt)
- 2 teaspoons truffle oil
- Half bunch parsley chopped
- 1 1/2 cup chicken stock
- Juice of half a lemon
- Zest of one lemon
- Salt and pepper
- 1 garlic clove crushed
- 2 tablespoons butter