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Gremolata Catch & Roasted Vegetable Orzo

Posted on Feb 06, 2018 by Chef Karla Williams








Gremolata Catch

 

Skip the restaurant reservation and snuggle up with your sweetie in the kitchen this Valentine’s Day! This recipe is jumping with fresh flavors yet comes together for a stress-free yet elegant meal. 

 

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Ingredients:

Catch
1 teaspoon Olive oil
½  teaspoon Salt
½  teaspoon Pepper
1 pound Catch, cleaned

 

Gremolata
1 cup Parsley leaves, fresh, chopped
1 bunch Scallions, green parts chopped
1 each Chili pepper (such as jalapeno), seeded, minced
¼  cup Capers, rinsed, chopped
2 each Garlic cloves, minced
1 each Lemon, zested, and juiced
2 Tablespoons Extra virgin olive oil
¼  teaspoon Ground black pepper

 

Method:

Catch
  • Pre-heat grill on high.
  • Spray with non-stick cooking spray.
  • Season each fillet with salt and pepper.
  • Lay filet on grill.  
  • After cooking for 3-5 minutes. Or until a white ring forms at the bottom of the protein and the protein easily comes off of the grill.
  • Then flip and repeat cooking as stated above.

 

Gremolata
  • Combine all ingredients in bowl. Serve on fresh catch.

 

 

Nutrition:  Servings: 4   |   Serving size: 4 ounces of catch and 2 Tablespoons of gremolata   |   Calories: 180   |   Fat: 8 grams   |   Sodium: 350 milligrams   |   Carbohydrates: 5 grams   |   Protein: 22 grams   |   Fiber: 2 grams

 


 

Roasted Vegetable Orzo

 

Did you know orzo is a pasta, not a whole grain? We mix this tasty noodle up with our favorite roasted vegetables to create a simple and satisfying side dish. 

 

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Ingredients:

½  cup

Orzo, dry, whole wheat

½  teaspoon

Olive oil

1 cup

Chicken stock

2 cups

Vegetables; zucchini, mushrooms, onions

2 each

Garlic cloves, minced
1 teaspoon Olive oil
¼  teaspoon Salt
½  teaspoon Black pepper

 

Method:

  • Preheat oven to 375°F.
  • Cut all of the vegetables, combine in a large bowl, and toss with ½ teaspoon olive oil, salt, and pepper.
  • Spread the vegetables on a sheet-tray.
  • Roast the vegetables for 20-30 minutes.
  • To make the orzo: preheat a large pan at medium heat, add 1/2 teaspoon of olive oil.
  • Add orzo until lightly toasted; add stock.
  • Allow mixture to come to a boil, cover.
  • Reduce heat and simmer covered until orzo has softened about 10 minutes.
  • Fold in roasted vegetables, and serve. 

 

Nutrition:  Servings: 4   |   Serving size: ½  cup   |   Calories: 150   |   Fat: 2.5 grams   |   Sodium: 150 milligrams   |   Carbohydrates: 27 grams   |   Protein: 5 grams   |   Fiber: 2 grams

 

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