TLC Cooking "Orange Roughy and Orzo Salad"

Orange Roughy and Orzo Salad

Orange Roughy and Orzo Salad

YIELD Makes 4 servings
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INGREDIENTS

1‑1/2	cups uncooked orzo pasta
1/4	cup extra virgin olive oil
1/4	cup sherry vinegar or cider vinegar
1/2	teaspoon dried tarragon leaves, crushed or 2 teaspoons chopped fresh tarragon
1/4	teaspoon salt
1/4	teaspoon white pepper
2	carrots, cut into julienne strips
1/2	green bell pepper, chopped
1/3	cup cornmeal
1	tablespoon Cajun seasoning
3/4	pound orange roughy fillets
Vegetable oil for frying
1	cup chopped fresh parsley
Fresh parsley sprigs for garnish

PREPARATION:

Cook orzo according to package directions. Drain; place in large bowl.
Combine olive oil, vinegar, tarragon, salt and white pepper in small bowl; toss with orzo. Top with carrots and bell pepper; refrigerate.
Mix cornmeal and Cajun seasoning in shallow dish. Rinse orange roughy and pat dry with paper towels. Cut into 2X1-inch strips. Coat with cornmeal mixture.
Pour enough vegetable oil into large skillet to coat bottom; heat over medium-high heat until hot. Add half the fish strips; cook 4 minutes or until golden brown, turning halfway through cooking time to brown other side. Remove cooked fish and drain on paper towels. Repeat with remaining fish.
To serve, toss orzo mixture with chopped parsley. Transfer to serving platter. Arrange warm fish strips over top of salad. Garnish, if desired.

This recipe appears in: Salads

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