Seared Black Cod with Lemony Mushroom Orzo
A pan-seared wild BC black cod nestled over creamy, lemony orzo with sautéed mushrooms and aromatics: all made in one pan!
Serves 2-3
INGREDIENTS
0.8-1 pound(s) wild caught BC black cod fillets
0.5 cups orzo
1.5 cups mushrooms (Pictured: brown button & oyster), sliced into strips
1 shallot, finely diced
1 garlic clove, minced
2 green onion stalks, whites and greens separated and diced
3 tablespoons butter
1 teaspoons neutral oil
0.3 cups white wine
1.5 cups water
0.5 lemon, juiced
1 tablespoons heavy cream
0.3 cups parmesan, or to taste
0.5 teaspoons salt
0.5 teaspoons black pepper
INSTRUCTIONS
Slice 1.5 cups mixed mushrooms (brown button & oyster), sliced into stripsinto strips. Finely dice 1 shallot, finely diced and 1 garlic clove, minced. Dice 2 green onion stalks, whites and greens separated and diced, keeping the whites and greens in separate piles.
Pat the wild caught BC black cod fillets dry. Heat 1 teaspoons neutral oil in a pan over medium heat. Place the cod skin-side down and sear for 5 minutes. While it sears, season the top side with 0.5 teaspoons salt and 0.5 teaspoons black pepper. Flip and sear for another 2 minutes. Add 1.5 tbsp of 3 tablespoons butter to the pan, then remove the fish and let it rest on a plate or sheet pan.
In the same pan, melt the remaining 1.5 tbsp of 3 tablespoons butter over medium heat. Add 1 shallot, finely diced, 1 garlic clove, minced, and the white parts of 2 green onion stalks, whites and greens separated and diced. Cook until fragrant and just slightly golden.
Increase to high heat and add 1.5 cups mixed mushrooms (brown button & oyster), sliced into strips. Cook, stirring occasionally, until the mushrooms have cooked down and are tender.
Add 0.5 cups orzo to the pan and stir to coat with the butter and mushroom mixture. Toast for about 1 minute.
Mix 0.3 cups white wine with the juice of 0.5 lemon, juiced and pour into the pan. Stir and scrape up any bits from the bottom until fully absorbed. Add 1.5 cups water, reduce heat to a low simmer, and cook until the orzo is almost fork-tender, about 9 minutes.
Stir in 1 tablespoons heavy cream and parmesan to taste. Adjust seasoning as needed.
Return the seared black cod to the pan to heat through. Top with the green parts of 2 green onion stalks, whites and greens separated and diced and serve immediately.
Enjoy!
Cooking Tips
If the orzo absorbs the water too quickly before it's tender, add a splash more and continue simmering