A skillet-full of colorful summer veggies and orzo becomes a vibrant backdrop for seared fillets of white fish in this one-pan meal — one you’ll want to serve all season.
Instructions
- Heat large skillet over medium-high heat. Meanwhile, pat fillets dry to remove excess moisture. Season with salt and pepper.
- When skillet is hot, add just enough oil to cover bottom. When oil is sizzling hot, add fillets. Sear undisturbed until fish releases easily from skillet, about 2 minutes. Flip to sear other side, then transfer to plate.
- Reduce heat to medium, allowing skillet to cool briefly, then add butter, zucchini, corn, scallions, and chili. Cook until zucchini begins to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Carefully pour in stock, then use a spoon to deglaze skillet scraping up any browned bits from bottom. Bring to a simmer, then stir in orzo. Season with salt and pepper. Reduce heat to maintain gentle bubbling, then cover and cook until orzo is nearly al dente, about 10 minutes. Stir occasionally to prevent orzo from sticking. add an extra splash of stock or water as needed if orzo is looking too dry
- In final minutes of cooking, taste and adjust seasoning. Nestle fillets into orzo to finish cooking through until flaked easily with a fork, another 2 to 3 minutes. Divide evenly among serving plates and garnish with cilantro. Enjoy immediately.
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