Greek Snapper with Orzo and Artichokes
- 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
- Cook orzo in boiling salted water according to package directions; drain and keep warm.
- Sprinkle Greek seasoning over both sides of fish fillets.
- 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.
- Spoon orzo into a serving dish, and top with snapper and artichokes. Sprinkle evenly with feta and olives.
- 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."
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