Brown Butter Tilapia & Orzo

Recipe Directions

1. Add the butter (a) to a medium-sized pot. Turn the heat to medium and slowly melt the butter, stirring occasionally. When the butter has browned (it should have a light brown color and smell like hazelnuts), turn the heat down to low.
2. Add the butternut squash and leeks (b) to the brown butter. Season with a pinch of salt and pepper. Stir. Then add the orzo (c) and the chicken stock (d) to the pot. Stir with a wooden spoon to incorporate the ingredients together. Simmer on low while you stir constantly for 6-8 minutes, or until the squash and orzo are tender. Remove from the heat but keep on top of the stove. (Note: if you prefer a softer ozo, add a splash of water to the pot).
3. Cut open the package of tilapia (e) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the tilapia to the pan (with the presentation / nice-looking side facing down) and sear for 3 minutes.
4. When the tilapia has cooked for 3 minutes, use a spatula to flip the fish over. Sear the other side for 1 minute. After searing, turn the heat off but keep the fish in the pan.
5. Put the pot of orzo and vegetables back on the stove over medium heat. Add the mascarpone and grana padano cheese (f) to the pot. Gently stir and allow the cheese to melt and get incorporated into the orzo and vegetables.
6. Next add the spinach (g) to the orzo mixture. Gently stir for 30 seconds until the spinach is slightly wilted. Taste the orzo mixture and add more salt and pepper if you wish.
7. Spoon the orzo and vegetables in the middle of your serving plates. Serve the tilapia on top.