To view the Emma Pearl website you must be of legal drinking age within your country of residence. If no such laws exist in your country, you must be over 21 to visit our website.
4 each 6oz portions of any fish
8 oz. uncooked Orzo pasta
1 lb. fresh mixed vegetables (squash, eggplant, peas, corn, carrots, and asparagus)
2 tablespoons olive oil
1 cup Basil Pesto (see recipe below)
1 cup Heirloom or cherry tomatoes
4 leaves whole basil (for garnish)
Cook orzo pasta according to directions on package. Chill and set aside.
Slice squash and eggplant 1/4 inch thick. Season with kosher salt and let sit 30 minutes. Vegetables will begin to give off water. Pat dry. Grill squash, eggplant and asparagus and let cool. Remove corn from cob. Dice carrots into 1/4 inch cubes and blanch in boiling water, chill. Cut grilled vegetables into 1 inch pieces. Combine all vegetables and cooked Orzo. Mix with olive oil and season with salt and white pepper. Set aside.
Wash and cut tomatoes. If cherry tomatoes, cut in half. If larger heirloom tomatoes, cut into wedges. Set aside.
1 bundle Basil
2 teaspoons toasted pinenuts
2 tablespoons Parmesan cheese
2 teaspoons Balsamic vinegar
1/2 teaspoon chopped garlic
1 teaspoon salt
1/4 teaspoon white pepper
1/3 cup olive oil
Combine all, except half of the oil in Cuisinart. Blend well and slowly add remaining oil. Blend till smooth. Adjust seasoning. You may add a little more oil if too thick. Set aside.
Grill fish and set aside in warm place.
For service: place one cup of Orzo/vegetable mixture in middle of plate. Place 5-6 pieces of tomatoes around mixture. Place grilled fish on top of mixture. Spoon or drizzle pesto over top of fish. Garnish with basil leaf and serve!