Seared Hake and Orzo Salad with Nectarine Salsa

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Summertime and the living is easy.   A salad featuring summer’s bounty is a great meal option.    This orzo salad topped with succulent fish and a fresh, bright and aseasonal nectarine salsa is a little different.   Peaches, nectarines, cherries, apricots could all be substituted.  The pasta, salsa and fish can all be made in  advance and assembled just before serving.  Fresh summery bursts of flavor in every bite.   Not a fish lover?  Substitute chicken.

SEARED HAKE-ORZO SALAD with NECTARINE SALSA

SALSA

2 c diced stone fruit(I used 2 nectarines and 2 apricots), peel left on, pit discarded

1/4 c diced red onion

1/2 jalapeno pepper, seeded, membranes removed, finely chopped

2 T fresh cilantro, chopped

zest and juice of 1 lime

1T fruit flavored balsamic vinegar(I used pomegranate balsamic)

ORZO

2 vegetable flavoring cubes added to cooking water

1 16 oz bag of orzo, cooked according to package directions, rinsed under cold water after cooking and drained

4 T toasted sliced almonds, reserved for serving( I used Trader Joe’s new honey toasted sliced almonds)

FISH

10-12 oz fillets of firm fleshed white fish such as Mahi-mahi, hake or halibut

4 T olive oil and 2 T butter if searing in a pan;  light rub of olive oil if grilling

2 cloves of garlic, minced

1 inch piece of fresh ginger, grated

salt and pepper, to taste

1 t ground cumin

Season fish with cumin, salt and pepper. Heat oil and butter in a skillet, add garlic and ginger.  Pan sear  each fillet, about 3 minutes per side, on medium heat, until fish is opaque and cooked through.  Cool to room temperature.

ASSEMBLY:

On a rimmed platter, spread the orzo.  Top with the fish fillets and flake those in bite size pieces, using a fork.  Spread the salsa evenly over the fish.  Sprinkle with the almonds and serve with extra lime on the side.

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4 thoughts on “Seared Hake and Orzo Salad with Nectarine Salsa

  1. You make this look incredibly delectable!!! I’ve never heard of hake, but it looks wonderful the way you have it shown here. This would be a beautiful dish to serve to company out on the deck with a couple of bottles of good wine….they’d think I was a culinary genius! 🙂

    • You are in good company Alycia! I don’t think many people are familiar with hake, just as I wasn’t, but there it was, staring at me, waiting for an inspirational way to use it since my hubby had bought it! (Costco, frozen). It’s just like mahi-mahi. Very mild in taste with a good consistency like halibut for flaking. I was sure this blog title was going to send readers to their delete buttons but evidently there was a good level of curiosity. It was delicious! That platter was hand made by a local potter and imprinted with real ferns….it was going to be featured in the fern tablescape but as you know, it is hard to do both food and table tops in one post, so we just ate it! 🙂

      Sent from my iPad

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