Fresh Catch Of The Day Recipe

Prepare and season fish

Pat fillets dry with paper towels. Brush both sides with 2 tbs olive oil and 1 tbs lemon juice. Season with 1 tsp salt and 1/2 tsp black pepper. If grilling, leave as-is. If blackening, rub both sides evenly with the blackening spice mixture (combine paprika, smoked paprika, onion powder, garlic powder, thyme, cayenne, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl).

Cook fish (grill method)

Preheat grill to medium-high (about 400°F / 200°C). Oil grates. Place fillets skin-side down if applicable. Grill 3–5 minutes per side depending on thickness (approx. 8–10 minutes total for 1-inch fillets), until fish flakes easily with a fork and reaches an internal temperature of 135–140°F. Remove from grill and tent with foil while finishing the orzo and preparing garlic butter.

Cook fish (blacken method, stovetop)

Heat a heavy skillet (cast iron preferred) over medium-high until smoking lightly. Add 1 tbs neutral oil and immediately place seasoned fillets in the pan. Sear 2–3 minutes without moving to form a crust, flip and cook 2–3 minutes more until cooked through (internal temp 135–140°F). Reduce heat if spices start to burn. Transfer to a plate and tent with foil.

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add the diced onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add the orzo and toast, stirring, for 1–2 minutes until lightly golden. Carefully pour in 3 cups broth, bring to a boil, then reduce to a simmer. Cook, uncovered, stirring occasionally, until orzo is al dente (about 8–10 minutes) and most liquid is absorbed.

While the orzo cooks, in a small skillet sauté the red bell pepper and zucchini in a splash of olive oil over medium heat 3–4 minutes until just tender. Add frozen peas and cook 1 minute to heat through.

When orzo is done, stir the sautéed vegetables into the pasta along with 2 tbs chopped parsley, 3/4 tsp salt and 1/4 tsp black pepper. Adjust seasoning to taste. Keep warm until plating.

In a small saucepan or skillet over low heat, melt 4 tbs unsalted butter. Add the 3 minced garlic cloves and cook gently 1–2 minutes until fragrant but not browned.

Remove from heat, stir in 1 tbs lemon juice, 1 tbs chopped parsley, 1/4 tsp salt and a pinch of black pepper. Keep warm.

Portion the vegetable orzo onto 4 plates (about 3/4 to 1 cup orzo per serving). Place one cooked fish fillet on top of each mound of orzo.

Spoon 1 tbs warm garlic butter over each fillet (use remaining butter as desired). Garnish with extra chopped parsley and a lemon wedge.

Serve immediately. If blackened, warn diners that crust will be spicy if cayenne was used.