April 19, 2010

Quick Worknight Dinner: Pan-fried Trout with Red Pepper Orzo

Sometimes, after a long day in the office, I arrive home ravenous. I want dinner – fast!  Thin filets of fish are a great option because they cook so quickly.  Pasta is another speedy option, and who can resist orzo?  The tiny little ellipsoids are a wonderful background for just about any ingredient or sauce.  This trout and orzo combination was inspired by a similar recipe from Shape magazine.

The bread crumb-Parmesan crust crisps nicely in just a small amount of olive oil.  And with just a car of roasted red peppers and some orzo, a perfect side dish is minutes away.  Dinner is served!

Pan-fried Trout with Red Pepper Orzo
3 ounces uncooked orzo (a little more than ¼ cup)
1 roasted red pepper (preferably packed in water), finely chopped
2 tbs of the liquid from the jar of roasted peppers above

¼ cup bread crumbs
2 tbs grated Parmesan cheese
2 trout fillets
2 tbs olive oil

Begin by preparing the orzo: Heat a pot of salted water to boiling, then add the orzo.  Cook until tender, approximately 9 to 11 minutes.  Drain, then mix with the red pepper and reserved liquid.  Set aside.

Meanwhile, combine the bread crumbs and Parmesan cheese.  Dredge the trout fillets (both sides) in the cheese mixture.  Heat the olive oil in a large pan.  When hot, add the fish to the pan, skin side up.  Cook approximately 5 minutes, then flip and continue cooking for another 3 minutes, or until fish flakes easily with a fork.  Serve alongside the orzo for a super swift and tasty meal.

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