Contents of your meal kit:
halibut
green beans
dry stock base
garlic
orzo
carrot nibs
garlic-thyme butter
pecorino
chives
Equipment needed: baking sheet, saucepan, medium or large nonstick skillet
Finishing steps:
- Preheat oven to 425. Trim stem end of green beans. On a baking sheet, toss green beans with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
- Combine stock base with hot tap water (see note). Chop garlic and set aside.
- Coat the bottom of a saucepan with oil and heat over medium-high heat. Add the orzo and carrot nibs and cook, stirring constantly, until the orzo is golden, 3-4 minutes. Very carefully, add the garlic and most of the stock, (reserving just a few tablespoons) and bring to a boil. Reduce heat to keep it at a simmer, and continue to cook, stirring occasionally, until the liquid is absorbed and the orzo is tender, about 10 minutes. If it starts to look dry but the orzo isn’t quite tender, add a bit more of the stock.
- Meanwhile, heat a small amount of oil in a nonstick skillet over med-high heat. Season both sides of fish with salt & pepper. When oil is hot, add fish and cook 3-5 minutes per side.
- Add the garlic-thyme butter to pan and cook, tilting pan and spooning butter over fish, until fish is opaque throughout and butter is brown, about 2 minutes.
- Once the orzo is done, add the cheese and chives. Season with salt & pepper. If dry, add a splash of stock or water.
- Plate fish and spoon butter sauce over the top. Serve carrot nib orzo and roasted green beans on the side.
Notes: When recipe calls for water add the following amounts: 1 cup for 2 portions, 2 cups for 4 portions, and 3 cups for 6 portions.