INGREDIENTS

  • 3 cups hot cooked orzo

Pesto:

  • 2 cups basil leaves
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
  • 1/8 teaspoon crushed red pepper
  • 1 1/2 cups chopped plum tomato (about 3 medium)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Fish:

  • 6 (6-ounce) red snapper or other firm whitefish fillets
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 yellow onion, thinly sliced
  • Kosher salt and freshly ground pepper, to taste
  • 1 batch thin-crust pizza dough (see related recipe at left)
  • 1/3 cup (3 1/2 oz./105 g) fig preserves
  • 2 oz. (60 g) prosciutto, roughly torn into 2-inch (5-cm) pieces
  • 3/4 cup (3 1/2 oz./105 g) crumbled ricotta Salata cheese
  • 1 tsp. chopped fresh thyme

 

PREPARATIONS

  1. To prepare pesto, combine first 4 ingredients in a food processor; process until smooth.
  2. Add cheese and red pepper; process until blended. Transfer mixture to a bowl.
  3. Add tomato, 1/2 teaspoon salt, and black pepper, stirring gently to combine.
  4. PREHEAT BROILER
  5. To prepare fish, sprinkle fish with 1/4 teaspoon salt.
  6. Arrange fish on a broiler pan coated with cooking spray, and broil 8 minutes or until fish flakes easily when tested with a fork.
  7. Place 1/2 cup orzo on each of 6 plates, and top each serving with 1 fillet and 1/4 cup pesto.

 

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