= 30 What's this?

Halibut with Dill Pesto Orzo

Servings = 2 | Serving size =about one cup pasta with veggies and fish

This recipe can be multiplied by 2, 3, 4, 5.

This recipe requires Dill Pesto to be made first. This recipe was designed to be used as leftovers keep well for about 72 hours in the fridge. Reheat gently.

Preheat the oven to 425°F and place a large skillet inside.

Place the water in a large sauce pan over high heat.

When the water is boiling add the orzo. Reduce the heat to medium-high so the water won’t boil over.

While the pasta is cooking spray the hot pan lightly with olive oil and place the halibut and the sliced zucchini inside. Return the pan to the oven.

The pasta will take about 10 – 13 minutes to cook. The fish will not take as long and should be turned after about 5 minutes. At ten minutes remove the fish from the pan and turn the zucchini over.

When the pasta is done strain it and return the pasta to the sauce pan. Add the tomatoes, pine nuts, goat cheese, dill pesto and salt. Stir until the goat cheese is melted and the dill pesto is well blended.

Gently flake the cooked fish into the sauce pan and fold into the orzo. Divide between two plastic containers and top with the cooked zucchini. Let cool for about 20 minutes, cover and refrigerate. See below for instructions on reheating.

Nutrition Facts

Serving size: 1 cup pasta with veggies and fish | Servings 2

Calories 524 | Calories from Fat 159

Amount Per Serving (% Daily Value)

Total Fat 18g (28%) | Saturated Fat 4g (21%)

Monounsaturated Fat 6g | Trans Fat 0g

Cholesterol 45 mg (15 %) | Sodium 476 mg (20 %)

Total Carbohydrates 52g (17%) | Sugars 6g

Dietary Fiber 5g (19%) | Protein 38g

Vitamin A 21% | Vitamin C 59 % | Calcium 18% | Iron 29%

Vitamin K 17 mcg  | Potassium  1260 mg | Magnesium  189 mg