Food Recipes Lemony Fish With Orzotto 4.0 (1) 1 Review In this easy recipe, quick-cooking orzo takes the place of rice in a creamy "risotto," and a simple spice rub gives fish extra punch. By Karen Rankin Karen Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple. Real Simple's Editorial Guidelines Published on February 16, 2022 Rate PRINT Share Close Photo: Antonis Achilleos Hands On Time: 30 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts The secret to cooking fish without frustration or flipping anxiety is patience. Once the skillet is hot and oiled, gently place the fillets in the shimmering oil and wait until a golden crust forms on the underside. No peeking! It will take a few minutes and then the fish fillets will release from the skillet as if by magic. If the fish doesn't want to release from the pan, wait another minute and try again. Flip, and repeat this test of patience all over again. Here, the fish fillets are seasoned with coriander for a fragrant touch, and paired with a creamy orzo so irresistible it's guaranteed to make another appearance in your kitchen soon. Ingredients 4 6-to-7-oz. mahi-mahi fillets or other white fish 2 teaspoons ground coriander 1 teaspoon kosher salt, divided 3 scallions, divided 3 tablespoons olive oil, divided, plus more for serving 1 ½ cups orzo 3 cups low-sodium chicken or vegetable broth 2 ounces Parmesan cheese, shredded (about 1⁄2 cup) ½ cup frozen sweet peas ¼ cup heavy cream 2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 2 lemons) Directions Coat fillets with coriander and 1⁄2 teaspoon salt. Thinly slice scallions, separating white and light green parts from dark green parts; reserve dark green parts. Heat 2 tablespoons oil in a medium saucepan over medium-high. Add white and light green scallions; cook until slightly softened, 1 to 2 minutes. Add orzo; stir until lightly toasted, 1 to 2 minutes. Stir in broth and remaining 1⁄2 teaspoon salt. Bring to a low boil. Reduce heat to low; cover and cook, undisturbed, until orzo is tender and most of the liquid is absorbed, 8 to 10 minutes. Meanwhile, heat remaining 1 tablespoon oil in a large non-stick skillet over medium-high. Add fillets; cook until deeply browned on 1 side, 4 to 5 minutes. Flip and cook until cooked through, 3 to 4 minutes. Stir cheese, peas, cream, and lemon zest and juice into orzo. Cook, stirring often, until peas are warmed through, about 2 minutes. Serve with fish, topped with oil and dark green scallions. Rate It Print Nutrition Facts (per serving) 603 Calories 21g Fat 61g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 603 % Daily Value * Total Fat 21g 27% Saturated Fat 8g 40% Cholesterol 94mg 31% Sodium 910mg 40% Total Carbohydrate 61g 22% Dietary Fiber 5g 18% Total Sugars 5g Protein 41g 82% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.