A creamy and savory mushroom orzo served with sautéed tilapia and shrimp and drizzled in a white wine reduction.
Ready for a New Year? How about some New Year traditions to start the year off right? Sharing a Savory Fish and Mushroom Orzo.
The superstition related to the dish: Eating fish on New Year’s Day will bring you an abundance of wealth. The scales on the fish represent coins and because they swim in schools there is plenty swimming around. It is also said that because a fish swims forward it brings progress.
Even if you are not superstitious don’t let that stand in the way of a great dish.
Cook the orzo according to the directions on the package. While the orzo is cooking, melt 2 tablespoons butter in a skillet over medium heat. Stir a clove of minced garlic and 8 ounces chopped gourmet mushrooms like oyster or shiitake. Sauté for about 4 minutes. Add the orzo, 1 cup freshly grated parmesan cheese, and 4 ounces of brie cheese stirring as it melts. If too dry add some heavy cream until smooth, but not to creamy. You want to keep it a bit sticky, so it mounds properly. Season with salt, pepper and dried basil.
Coat the fish and shrimp with your favorite savory fish rub. I used Cedar Oak Farms Salmon Rub. I love the sweet and smokey undertones. If you do not have a fish rub try mixing together a blend of salt, pepper, paprika, garlic, and a leafy herb like basil or oregano. Rub the seasoning over the fish and shrimp to coat the outer layers.
In a skillet heat a pat of butter with some olive oil over medium heat. Working in batches, add 2 fillets to the skillet and cook 4 minutes. Add 2 shrimp to the skillet and turn the fillets. Cook for 3-4 minutes. Transfer to a plate and repeat with the remaining fillets and shrimp adding more olive oil if needed.
Umm…if you are superstitious you might want to skip the shrimp. Shrimp are bottom-dwellers and per the myth you do not want to become a bottom-feeder yourself.
White Wine Reduction:
Completely optionally, but I like to serve this in a white wine reduction. I love the way the reduction looks drizzled around the orzo. If you would like to serve the dish similarly, here’s the recipe.
In a skillet drizzle some olive oil in bottom of pan and heat over medium-high heat. Add 1 small finely chopped onion to pan; sauté 2 minutes. Stir in 1/2 cup chicken broth, 1/2 cup dry white wine, and 2 tablespoons white wine vinegar; bring to a boil. Using the back of a wooden spoon break down the onions and release their juice. Cook until reduced to 1/4 cup, about 5 minutes. Remove any solid onion and turn off the heat. Stir in 2 tablespoons butter and 2 teaspoons fresh chives and stir to melt.
To assemble the Savory Fish and Mushroom Orzo: Add a mound of packed orzo onto a serving plate. I used a 3” biscuit cutter and using a spoon pressed and packed as I removed the cutter to form a nice symmetrical mound. Top with a fillet and a shrimp. Garnish with a few fresh snipped chives.
- 1 cup orzo
- 2 tablespoon butter
- 1 clove garlic, minced
- 1 cup shredded parmesan cheese
- 4 ounces brie cheese
- 1 cup gourmet mushrooms, chopped
- Heavy Cream, as needed
- Salt pepper and dried basil to season
- 4 fillets tilapia fillets
- 4 large shrimp
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 tablespoon savory fish rub
Cook the orzo according to the directions on the package.
While the orzo is cooking, place the butter in a skillet and melt over medium heat. Stir in the garlic and let cook for about 2 minutes. Stir in the cooked orzo. Slowly sprinkle in the parmesan cheese and brie, stirring as it melts.
If too thick stir in some heavy cream a few tablespoons at a time until smooth. Season with salt, pepper and dried basil.
Coat the fish and shrimp with the savory fish rib. In a skillet heat 1 tablespoon of olive oil over medium heat. Working in batches, add 2 fillets to the skillet and cook 4 minutes. Add 2 shrimp to the skillet and turn the fillets. Cook for 3-4 minutes. Transfer to a plate and repeat with the remaining fillets and shrimp adding more olive oil if needed. Serve with the orzo.