Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Plum tomatoes work best in this recipe; juicier tomatoes would thin the pesto. No need to seed or peel them. You can make the pesto ahead and keep it chilled. Stir in the tomatoes just before serving.

Joanne Weir
Recipe by Cooking Light July 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

Yield:
6 servings (serving size: 1/2 cup orzo, 1 fillet and 1/4 cup pesto)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare pesto, combine first 4 ingredients in a food processor; process until smooth. Add cheese and red pepper; process until blended. Transfer mixture to a bowl. Add tomato, 1/2 teaspoon salt, and black pepper, stirring gently to combine.

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  • Preheat broiler.

  • To prepare fish, sprinkle fish with 1/4 teaspoon salt. Arrange fish on a broiler pan coated with cooking spray, and broil 8 minutes or until fish flakes easily when tested with a fork. Place 1/2 cup orzo on each of 6 plates, and top each serving with 1 fillet and 1/4 cup pesto.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

437 calories; calories from fat 22%; fat 10.8g; saturated fat 2.4g; mono fat 4.8g; poly fat 2g; protein 44.9g; carbohydrates 38.9g; fiber 3.1g; cholesterol 67mg; iron 2.9mg; sodium 497mg; calcium 156mg.
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