INGREDIENTS

• ¾ cup orzo
• 2, 6-oz. grouper fillets
• 3 Tbs. butter; divided
• Sea salt
• Black pepper
• 1 tspn. flour
• 1 garlic clove; minced
• ¼ cup white wine
• 2 tspn. lemon juice
• 1 roma tomato; diced
• 1 Tbs. basil; chiffonade

INSTRUCTIONS

Bring a pot of salted water to boil and cook orzo according to package directions, drain. While the orzo is cooking, heat 2 Tbs. butter in a pan over med-high heat. Salt and pepper both sides of the fish and place in the pan. Cook 3-4 minutes on each side, until fish is cooked through and seared nicely. In a small saucepan, heat remaining 1 Tbs. butter over med-high heat. Add garlic and stir until fragrant. Stir in flour and cook for an extra minute. Add white wine and lemon juice, whisking until smooth. Remove from heat. Divide orzo between two plates or bowls. Serve fish over orzo, topped with chopped tomato, basil, and sauce.

INGREDIENTS

• ¾ cup orzo
• 2, 6-oz. grouper fillets
• 3 Tbs. butter; divided
• Sea salt
• Black pepper
• 1 tspn. flour
• 1 garlic clove; minced
• ¼ cup white wine
• 2 tspn. lemon juice
• 1 roma tomato; diced
• 1 Tbs. basil; chiffonade

INSTRUCTIONS

Bring a pot of salted water to boil and cook orzo according to package directions, drain. While the orzo is cooking, heat 2 Tbs. butter in a pan over med-high heat. Salt and pepper both sides of the fish and place in the pan. Cook 3-4 minutes on each side, until fish is cooked through and seared nicely. In a small saucepan, heat remaining 1 Tbs. butter over med-high heat. Add garlic and stir until fragrant. Stir in flour and cook for an extra minute. Add white wine and lemon juice, whisking until smooth. Remove from heat. Divide orzo between two plates or bowls. Serve fish over orzo, topped with chopped tomato, basil, and sauce.