When you find a recipe in something called “The Big Book of Casseroles,” you’re probably not expecting it to be too healthy. At least I wasn’t. But this seafood recipe isn’t much of a casserole at all, and it doesn’t have any Velveeta or crushed potato chips or any of those things that make your typical casserole so delicious bad for you. It’s just nice, light seafood cooked in a tomato sauce with orzo and a little feta cheese. I’ve used both regular and reduced-fat feta to make this, and I think it might be worth splurging, as the reduced-fat feta didn’t get the flavors quite right.
SEAFOOD, ORZO AND FETA BAKE (recipe from The Big Book of Casseroles)
2 tsp vegetable oil
1/2 cup diced onion
1 tbsp minced garlic
1 large can (28 oz) tomatoes, chopped, juice from can included
1/4 cup dry white wine (I’ve also used beer)
1 tsp sugar
1/2 tsp dried oregano
salt and pepper to taste
1/2 cup orzo
1 pound halibut, cut into bite size pieces
3/4 pound large shrimp, peeled and deveined
3 tbsp chopped fresh parsley
6 oz feta cheese, crumbled
1. Preheat oven to 400 degrees. In Dutch oven, warm oil over medium heat. Add onion and garlic and sauté until tender, a few minutes. Add tomatoes, wine, seasonings, and orzo. Simmer, uncovered, 10 minutes.
2. Fold in halibut and shrimp and bake, covered, until halibut is white and shrimp is pink, about 15 minutes. Stir in parsley and cheese and bake, uncovered, until bubbly, about 10 minutes longer.
If you don’t have a Dutch oven (like me), you can do the first step in a large skillet and then transfer everything to a casserole dish to bake. I have also substituted scallops for half of the halibut, because halibut is kind of pricey. This is a nice, (deceptively) light dinner that comes together pretty quickly.