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Halibut with orzo and tomato salsa

1 serving

40 minutes

Recipe by Oleg Azimov, brand chef of the restaurant "Happiness.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

759.2

kcal

38.5g

grams

35.4g

grams

70.3g

grams

Ingredients

1serving

Halibut

100

g

Orzo pasta

80

g

Spinach

50

g

Butter

20

g

Grana Padano cheese

15

g

Cream 22%

50

ml

Salsa sauce

30

g

Green

to taste

Water

100

ml

Tomatoes

120

g

Teriyaki sauce

12

g

Lime leaves

10

g

Salt

to taste

Cooking steps

1
Prepare spinach dye. Dip spinach in boiling water for 5 seconds, then transfer to ice water.
Required ingredients:
1. Spinach: 50 g
2. Water: 100 ml

2
Blend with 100 ml of water until smooth.
Required ingredients:
1. Spinach: 50 g
2. Water: 100 ml

3
Prepare tomato salsa. Make cross-shaped cuts on the tomatoes, immerse them in boiling water for 15-20 seconds, then into ice water.
Required ingredients:
1. Tomatoes: 120 g
2. Water: 100 ml

4
Peel the skin and cut into small cubes.

5
Add teriyaki sauce, lime juice, and a pinch of salt. Mix well.
Required ingredients:
1. Teriyaki sauce: 12 g
2. Lime leaves: 10 g
3. Salt: to taste

6
Prepare orzo. Boil the pasta in salted water.
Required ingredients:
1. Orzo pasta: 80 g
2. Salt: to taste

7
Drain into a colander, add a little oil, and mix.
Required ingredients:
1. Butter: 20 g

8
Cut the halibut fillet into portion pieces of 100–150 or 200 grams.
Required ingredients:
1. Halibut: 100 g

9
Fry for 2-3 minutes on each side in a non-stick pan.
Required ingredients:
1. Halibut: 100 g

10
Mix boiled pasta with spinach dye, add cream, and reduce until thickened.
Required ingredients:
1. Orzo pasta: 80 g
2. Spinach: 50 g
3. Cream 22%: 50 ml

11
At the end, add butter and grated Grana Padano cheese.
Required ingredients:
1. Butter: 20 g
2. Grana Padano cheese: 15 g

12
Bring to a creamy consistency.

13
Place spinach orzo on a white plate, top with halibut, then tomato salsa. Garnish with microgreens.
Required ingredients:
1. Halibut: 100 g
2. Orzo pasta: 80 g
3. Salsa sauce: 30 g
4. Green: to taste

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