CIAO BELLA PARMESAN SEA BASS AND BLISTERED TOMATOES OVER LEMON AND ASPARAGUS ‘ORZOTTO’

Ingredients

The ‘Orzotto’:

2 tablespoons olive oil

1 small onion, chopped

6 garlic cloves, chopped

1 cup raw orzo pasta

2 ½ – 3 cups chicken stock

1 teaspoon salt

½ teaspoon black pepper

½ cup heavy cream, divided

Zest of 1 lemon (about 2 teaspoons)

Juice of one lemon (about 2 tablespoons)

1 bunch asparagus, woody ends cut off and stalks/tips cut into 3” pieces

½ cup grated parmesan cheese

2 tablespoons fresh parsley leaves, chopped

The Fish and Tomatoes:

3 tablespoons olive oil

2-pounds Chilean sea bass, skinned (or other firm white fish such as halibut, swordfish, catfish, etc….)

3 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

½ cup grated parmesan cheese

1 pint cherry or grape tomatoes

½ teaspoon salt

1 lemon, cut into wedges

1 tablespoon fresh parsley

Instructions

To make the ‘orzotto’, heat the oil in a large deep skillet over medium high heat. Add the onions and garlic and cook, stirring frequently, until soft and fragrant, about 2 minutes. Add the raw orzo to the pan and cook for 2-3 minutes more, stirring, until the pasta is toasty and begins to lightly brown.

Add 1 cup of the chicken stock to the pan and continue to cook, stirring, until the stock is all absorbed. Add another cup of the stock and the salt and black pepper to the pan. Continue stirring until the liquid is again absorbed. Continue adding more stock ¼ cup at a time until the pasta is al dente in texture, but still creamy. You will have some stock leftover but may decide to use it at the end if the dish ‘tightens up’.

Add the heavy cream, lemon zest, lemon juice, and asparagus to the pan. Cook, stirring, for another 3 minutes until the asparagus is bright green and crisp-tender and the risotto is creamy. Gradually stir in the parmesan cheese and parsley.

Add more stock if needed to create a creamier texture. Keep warm until ready to serve.

To make the fish, heat the olive oil in a large skillet over medium high heat.

Cut the fish into serving size portions. Rub the Italian seasoning all over the fish (on all sides).

Place the parmesan cheese in a shallow baking dish and dip the fish on all sides into the parmesan pressing to adhere.

Place the fish in the hot oil and sprinkle the tomatoes around the fish. Sear the fish on all sides, until golden brown and occasionally stir the tomatoes. Cover and let cook on low until a fork inserted in the center of the fish goes in and out easily and fish flakes easily. Timing will depend on the thickness of the fish. Turn periodically in the pan with tongs if the fish portions are very thick.

Squeeze lemon juice all over the fish and garnish with chopped parsley and lemon slices. Serve the fish and tomatoes over the lemon ‘orzotto’. DEVOUR!!