Italian Style Broiled Tilapia and Orzotto

I had a nice big bag of tilapia in the freezer that had been there for quite a while, and was begging to be used for something; I was thinking *anything* at all would at least free up the ginormous amount of space it was taking up. I wanted something fairly simple, but flavorful. Something baked or broiled, not fried. I have a bad habit of eating all my fish breaded and fried. Fried foods are not my friend. 😉 I found a recipe on Recipezaar for Italian Style Broiled Tilapia – the only thing I might change in the future is a touch less butter (half to two-thirds the amount called for), and maybe a bit less Old Bay – the celery salt can get overwhelming in large quantities. But it’s quick and easy and worth a try if you’re pressed for time.


I had originally planned to make risotto with it, but discovered at the last minute (read: after I had already sauteed the onion in butter) that I was out of arrborio rice, and had to make a quick substitution and use orzo instead. Thus, “orzotto” instead of risotto, and equally as delicious. The pasta cooks using an absorption method.


8 oz. dry orzo
32 oz. chicken broth
1 onion, chopped
1/2 stick butter (more if needed)
Salt and pepper to taste
1/2 lb. English peas, shelled and blanched until crisp-tender
1/2 to 1 cup Parmesan cheese (to taste)
Cream to finish (1/3 to 1/2 cup)

Saute onions in butter until translucent on medium heat, then add orzo to pan until starting to brown. Add 1 cup of chicken broth, and cook, stirring frequently, until chicken broth is absorbed; add more and repeat steps, until pasta is tender, or chicken broth is gone. To finish, add Parmesan cheese and stir to melt, add peas, and add enough cream to give the pasta a creamy risotto like finish. Add salt and pepper to taste, and serve immediately (if you let it sit, it will become stiff rather than creamy).