Greek Snapper with Orzo and Artichokes

Name: Greek Snapper with Orzo and Artichokes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 397 grams quartered artichoke hearts, drained; 118 milliliters chicken broth; 113 grams crumbled feta cheese; 79 milliliters pitted Kalamata olives, halved; 1 Tbsp fresh lemon juice; 1 teaspoon grated lemon rind; 2 Tbsps olive oil; 2 Tbsps chopped fresh oregano; 340 grams uncooked orzo; 2 teaspoons Greek seasoning; 680 grams boneless, skinless snapper fillet, cut into 4 pieces; 118 milliliters white wine

Greek Snapper with Orzo and Artichokes might be just the main course you are searching for. One portion of this dish contains around 52g of protein, 28g of fat, and a total of 786 calories. This recipe serves 4. This recipe is typical of Mediterranean cuisine. If you have wine, snapper fillet, greek seasoning, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cook orzo in boiling salted water according to package directions; drain and keep warm.

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Water

Orzo

Sprinkle Greek seasoning over both sides of fish fillets.

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Greek Seasoning

Fish Fillets

Heat oil in a large skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add fish; cook 2 to 3 minutes on each side or until almost done.

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Fish

Add artichoke hearts and next 5 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 5 to 7 minutes or until fish flakes with a fork.

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Artichoke Hearts

Fish

Spoon orzo into a serving dish, and top with snapper and artichokes.

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Artichoke

Snapper

Orzo

Sprinkle evenly with feta and olives.

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Olives

Feta Cheese

The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. "One type of wine came immediately to mind to match the citrus flavors in this recipe. The Nautilus Sauvignon Blanc ($1

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Sauvignon Blanc

Wine

is a very subtle New Zealand white that shows its citrus fruit on the palate, yet finishes dry with a good amount of acidity to complement the feta and Kalamatas."

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Citrus Fruit

Feta Cheese

Equipment

Frying Pan

Ingredients

Servings:

397grams

quartered artichoke hearts, drained 118milliliters

chicken broth 113grams

crumbled feta cheese 79milliliters

pitted Kalamata olives, halved 1Tbsp

fresh lemon juice 1teaspoon

grated lemon rind 2Tbsps

olive oil 2Tbsps

chopped fresh oregano 340grams

uncooked orzo 2teaspoons

Greek seasoning 680grams

boneless, skinless snapper fillet, cut into 4 pieces 118milliliters

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Esperto Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.