SEARED BASA WITH ORZO PASTA WITH ARUGULA PESTO ENJOY DAN:

SEARED BASA (catfish from Vietnam) ORZO PASTA WITH ARUGULA PESTO

                                                                                                By CHEF DAN:

Serves 4

INGREDIENTS:

3/4-cup uncooked orzo pasta

4 (6 Oz) basa fillets

1-1/2-cups arugula

1/4-cup basil leaves, plus more for garnish

3 tablespoons feta cheese

2 tablespoon pine nuts, roasted

1 garlic clove,

2-1/2- tablespoons olive oil, divided

1/4-cup white wine

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Cook orzo according to package directions, omitting salt and fat.

2.   Drain in colander over a bowl, reserving 1/3-cup pasta cooking liquid.

3.   Place arugula, basil, cheese, salt, pepper, and garlic in a food processor; pulse 6 times.

4.   With processor running adding 2 tablespoon olive oil through the chute and process until smooth.

5.   Heat a skillet over medium-high heat adds reaming oil when sizzling.

6.   Add fish to skillet; cook 3 minutes on each side.

7.   Remove from skillet and keep warm.

8.   Add wine to pan, cook until mostly evaporated.

9.   Add basil mixture and reserved pasta water; bring to a simmer.

10.                Remove skillet from heat.

11.                Top with orzo with sauce and fish.

12.                Garnish with basil.

ENJOY DAN:                                       BON-APPETITE!!