Cherry Tomato Confit
Chorizo and Olive Sauté
Place Tilapia in roasting pan. Drizzle with olive oil and rub to coat the fish. Spread each fillet with 1 tbsp of pesto. Season fish with salt and pepper.
Broil 4-5 minutes, or until cooked through.
Remove from oven and squeeze lemon juice over pan to loosen fish. Mix the lemon juice with residual olive oil and pan juices.
In a medium saucepan, heat oil, garlic and basil over medium heat. Add tomatoes. Poach for 10 minutes, or until tomatoes break out of their skin.
Remove from heat and season with salt.
In a medium skillet, heat olive oil. Add chorizo and sauté 3-4 minutes, or until crispy.
Add artichoke hearts and sauté another 2-3 minutes or until golden.
Add olives, caper berries and cook over medium heat until mixture comes together 1-2 minutes.
Remove from heat and stir in torn basil.
Cook orzo in a large pot of salted water or according to package’s directions. Rinse and drain well.
In a food processor or blender, finely chop garlic cloves.
Add basil, nuts, cheese, salt and pepper, then process until finely chopped.
With motor running, add oil, blending until incorporated. If pesto seems dry, add more olive oil, 1 tbsp at a time.
Set 4 tbsp aside for Tilapia and toss remaining with prepared orzo.