1 lb. fish fillet, cut into 4 pieces
2 Tbsp. olive oil
salt and pepper to taste
1 tsp. dried rosemary
8 oz orzo pasta
1 1/2 oz sun dried peppers (or use dried tomatoes)
3 Tbsp. balsamic vinegar
1/2 cup thinly sliced green onions
2 to 3 garlic cloves, minced
1/2 cup chopped parsley
1 1/2 tsp. dried oregano
1/2 tsp. thyme
4 lemon wedges
Rub fish with olive oil and sprinkle with salt and pepper. Place on a baking sheet and refrigerate until ready to cook.
Cook orzo in boiling water according to package directions. Just before it is cooked, add the dried peppers (or tomatoes) and stir. Drain mixture and rinse with cold water to cool. Place in a large bowl and stir in remaining ingredients (except lemon wedges). Refrigerate until ready to use.
Heat broiler, or preheat oven to 400*F. Cook fish about 10 minutes per inch of thickness, until done.
Meanwhile, reheat orzo in a saucepan over medium heat, or in the microwave. To serve: divide orzo among 4 plates and top each with a piece of fish. Squeeze a wedge of lemon over each piece of fish.
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