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Tilapia with Cherry Tomato Confit, Chorizo Olive Sauté and Pesto Orzo

Tilapia with Cherry Tomato Confit, Chorizo Olive Sauté and Pesto Orzo
YIELDS
4 servings
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Ingredients

Tilapia

4 5
oz tilapia fillets, skin removed
1
Tbsp olive oil
4
Tbsp pesto
salt and pepper to taste
juice of 1 lemon

Cherry Tomato Confit

½
cup olive oil
1
clove garlic, smashed
1
sprig basil
½
pint whole cherry tomatoes
salt, to taste

Chorizo and Olive Sauté

1
tsp olive oil
1
chorizo sausage, sliced into coins
4
canned artichoke hearts, packed in water or oil, halved
¼
cup whole black olives, pitted
10
caper berries
3
basil leaves, torn

Pesto Orzo

1 ½
cup orzo pasta
3
large garlic cloves
3
cup loosely packed fresh basil
½
cup pine nuts
cup Parmigiano-Reggiano, coarsely grated
1
tsp salt
½
tsp black pepper
cup extra virgin olive oil
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Directions

Step 1

Preheat broiler.

Step 2

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.

Step 3

Broil 4-5 minutes, or until cooked through.

Step 4

Remove from oven and squeeze lemon juice over pan to loosen fish. Mix the lemon juice with residual olive oil and pan juices.

Step 5

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.

Step 6

Remove from heat and season with salt.

Step 7

In a medium skillet, heat olive oil. Add chorizo and sauté 3-4 minutes, or until crispy.

Step 8

Add artichoke hearts and sauté another 2-3 minutes or until golden.

Step 9

Add olives, caper berries and cook over medium heat until mixture comes together 1-2 minutes.

Step 10

Remove from heat and stir in torn basil.

Step 11

Cook orzo in a large pot of salted water or according to package’s directions. Rinse and drain well.

Step 12

In a food processor or blender, finely chop garlic cloves.

Step 13

Add basil, nuts, cheese, salt and pepper, then process until finely chopped.

Step 14

With motor running, add oil, blending until incorporated. If pesto seems dry, add more olive oil, 1 tbsp at a time.

Step 15

Set 4 tbsp aside for Tilapia and toss remaining with prepared orzo.

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