How to make it

  • You can fix the orzo and the roasted red pepper sauce ahead to make this a far easier prep than trying to juggle all the parts at one time.
  • -------------------------------------------------
  • Roasted Pepper Sauce:
  • Add all the sauce ingredients in a saucepan, except the butter.
  • Reduce on medium heat until the sauce is thick.
  • Remove sauce from heat and slowly add the butter, a bit at a time, whisking all the while.
  • Pour into a thermos and keep warm.
  • -------------------------------------------------
  • Orzo Salad:
  • Cook the orzo following package instructions
  • Set aside.
  • When the fish is finishing up in oven, finish the orzo.
  • Saute the garlic, artichokes and pine nuts in the olive oil.
  • Add the cooked orzo to the pan and heat.
  • Season with salt and pepper.
  • Garnish with basil chiffonade. Very good at room temp.
  • Drizzle with a touch more olive oil and a bit of lemon juice as a dressing to keep it from getting too dry.
  • -----------------------------------------------------
  • Preheat grill to very hot. 450 degrees.
  • This can be done in the oven but be prepared for some smoke.
  • Preheat cast iron skillet. CAST IRON IS BEST
  • Season both sides of thick fish fillets. Use a Light touch you are aiming bronzed not blackened!!
  • Brush with oil on both sides.
  • Place fillets in pan and cook two minutes per side.
  • Squirt the juice of one lemon over the fish and pour the wine in the pan.
  • Cover grill, alternately put in the preheated oven for a hot roast.
  • Cook about 8 minutes depending on the thickness.
  • --------------------------------------------------------------
  • Gorgonzola Topping:
  • While the fish is cooking, preheat a saute pan with the olive oil.
  • Add all the ingredients, except the cheese.
  • Saute until the spinach is wilted.
  • Can fix this ahead and have it sitting grillside covered with foil to keep warm.
  • ---------------------------------------------------------------
  • REMOVE the cast iron pan from direct heat or from oven and place the spinach evenly over each fish fillet.
  • TOP with gorgonzola.
  • Return to grill and cover to slightly melt the cheese.
  • To serve. Put a puddle of roasted red pepper sauce on each plate, top with a fish fillet with the spinach gorgonzola topping and a generous helping of the orzo salad on the side.
  • ***Recipe from Cafe Alma-Gulf Fishing magazine*****

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    " It was excellent "
    fishtrippin ate it and said...
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  • asheats 8 years ago
    I like the idea of all the different layers of texture here, seems like a great recipe
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  • jabec 8 years ago
    Wow there are a lot of steps and Ingredients. This recipe is a little intimidating.
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