Lemon Tilapia & Orzo

Recipe Directions

1. Cut open the package of tilapia (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Pour the lemon & herb olive oil (b) over the tilapia and turn the fish over a few times to coat with the marinade.
2. Fill a 4-6 quart saucepot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). When the water has come up to a boil, add the orzo (c) to the pot. Cook for 8 minutes, stirring often with a wooden spoon (or the orzo will stick to the pot).
3. While the orzo is cooking, 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 asparagus and leeks (d) to the pan. Season with a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally with a wooden spoon. When the vegetables have finished cooking, pour into a mixing bowl.
4. Carefully wipe out the pan you were using and put back over medium-high heat. 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.
5. When the orzo has finished cooking, taste to make sure it is cooked to your preferred consistency. Use a strainer to drain the water from the orzo, then add the orzo to the bowl with the vegetables.
6. 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.
7. Add the arugula (e) to the bowl of orzo and vegetables. Pour the lemon caper aioli (f) on top. Season with a pinch of salt and pepper. Gently stir with a wooden spoon to incorporate the ingredients together. Taste and add more salt and pepper if you wish.
8. Spoon the orzo and vegetables in the middle of your serving plates. Serve the tilapia on top.