This is a 15-minute recipe that I found in Cooking Light that all of the family loves…Husby requests it on a regular basis, and we never seem to get tired of eating it. You can substitute most any flaky white fish or use veal or chicken cutlets. This recipe pairs well with a side of sauteed spinach or a mixed field greens salad. I modified the recipe a little bit to suit our tastes. This recipe yields 4 servings. Enjoy!
8 ounces uncooked orzo (about 1 1/2 cups)
3/4 cup grape tomatoes, halved
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons butter
1/4 cup white cooking wine
3 tablespoons lemon juice
1 tablespoon drained capers
1/4 cup crumbled feta cheese
1) Cook orzo according to package directions, omitting salt and fat. Drain and stir in tomatoes. Set aside and keep warm.
2) Combine salt, pepper, and flour in a large shallow dish. Dredge fish in mixture. Melt 1 tablespoon butter over medium heat. Add fish to pan and cook for 3 minutes on each side or until fish flakes with a fork. Remove fish from pan and keep warm.
3) Add wine, juice, 2 tablespoons butter, and capers to pan. Cook for 2 minutes. Spoon a portion of sauce over fish and add remaining sauce and feta cheese to orzo mixture. Serve fish with orzo.
Like this? You can find many more droolicious recipes over at her site, “2 Little Chicks”
I have been blessed with 2 beautiful kids, one funny little girl & one sweet little boy. They are always the best part of my day. I’m also the luckiest gal in the world because I am married to my soulmate, the kindest and most selfless man I know.