ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Greek Snapper with Orzo and Artichokes

Yield Makes 4 servings


  • 12 ounces uncooked orzo
  • 2 teaspoons Greek seasoning
  • 1 (1 1/2-pound) boneless, skinless snapper fillet, cut into 4 pieces
  • 2 tablespoons olive oil
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 1 1/2 tablespoons chopped fresh oregano
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 4 ounces crumbled feta cheese
  • 1/3 cup pitted Kalamata olives, halved

How to Make It

  1. Cook orzo in boiling salted water according to package directions; drain and keep warm.

  2. Sprinkle Greek seasoning over both sides of fish fillets.

  3. Heat oil in a large skillet over medium-high heat. Add fish; cook 2 to 3 minutes on each side or until almost done. Add artichoke hearts and next 5 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 5 to 7 minutes or until fish flakes with a fork.

  4. Spoon orzo into a serving dish, and top with snapper and artichokes. Sprinkle evenly with feta and olives.

  5. The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. "One type of wine came immediately to mind to match the citrus flavors in this recipe. The Nautilus Sauvignon Blanc ($16) is a very subtle New Zealand white that shows its citrus fruit on the palate, yet finishes dry with a good amount of acidity to complement the feta and Kalamatas."