Description

Firm, golden-seared ono sits atop creamy Parmesan orzo, with a bright lemon-ginger butter sauce and crispy lemon Parmesan breadcrumbs. An elegant seafood dinner with plenty of flavor and texture, yet it comes together easily enough for a weeknight.

Ingredients

Units Scale

Ono

2 ono fillets, about 6 ounces each, preferably 1 to 1 1/4 inches thick
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 teaspoon Tuscan seasoning
2 tablespoons olive oil

Crispy Lemon Parmesan Breadcrumbs

1/4 cup panko breadcrumbs
1 1/2 teaspoons butter
1 tablespoon finely grated Parmesan cheese
1/2 teaspoon lemon zest
1 1/2 teaspoons chopped fresh parsley
Small pinch kosher salt

Lemon Ginger Butter Sauce

2 tablespoons
3 cloves garlic, minced
2 1/2 teaspoons freshly grated ginger
1/2 cup dry white wine or chicken broth
4 1/2 tablespoons unsalted butter
1 tablespoon lemon zest
1 tablespoon fresh lemon juice, plus more to taste
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons chopped fresh chives
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste

Creamy Parmesan Orzo

1/2 cup dry orzo
1 tablespoon butter
1/3 cup freshly grated Parmesan cheese, plus more if desired
1/4 to 1/3 cup reserved pasta water, plus more as needed
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper

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Instructions

Melt 1½ teaspoons butter in a small skillet over medium heat. Add the panko and cook, stirring frequently, for 2 to 3 minutes, until golden brown. Remove from the heat and stir in the Parmesan, lemon zest, parsley, and a small pinch of kosher salt. Transfer to a bowl and set aside.
Bring a medium saucepan of generously salted water to a boil. Add the orzo and cook according to package directions until al dente. Before draining, reserve at least ⅓ cup of the pasta water. Drain the orzo and set aside.
While the orzo cooks, pat the ono completely dry with paper towels. Season all sides evenly with the kosher salt, black pepper, and Tuscan seasoning.
Heat the olive oil in a large skillet over medium-high heat. Add the ono and sear for 1½ to 2 minutes on each of the three sides, turning carefully with tongs, until nicely browned.
Begin checking the internal temperature during the final side. When the ono is approaching 145°F, transfer it to a plate and loosely tent with foil. The temperature may continue to rise slightly as the fish rests. Verify that the center reaches 145°F before serving. Avoid leaving the fish tightly covered, as it can trap too much heat and keep cooking.
Reduce the heat under the ono skillet to medium. Add the shallot and cook for about 2 minutes, until softened. Add the garlic and ginger and cook for about 30 seconds, just until fragrant.
Pour in the white wine and scrape up the browned bits from the bottom of the skillet. Simmer until the wine has reduced by about half.
Reduce the heat to low. Whisk in butter, 1 tablespoon at a time, until the sauce is smooth and glossy. Stir in the lemon zest, 1 tablespoon lemon juice, Dijon mustard, and chives. Season with kosher salt and black pepper. Taste and add more lemon juice as needed for a brighter lemon flavor. Keep warm over very low heat.
While the wine reduces and the sauce comes together, return the drained orzo to its saucepan over low heat. Add the butter, Parmesan, and ¼ cup reserved pasta water. Stir until the cheese has melted and the orzo is creamy. Add additional pasta water, 1 tablespoon at a time, if needed. Season with kosher salt and black pepper.
Divide the creamy Parmesan orzo between two plates. Place the ono over the orzo and spoon the lemon-ginger butter sauce over the fish. Sprinkle the crispy lemon-Parmesan breadcrumbs on top just before serving.

Notes

Pat the ono thoroughly dry before seasoning. Removing excess surface moisture helps develop a better golden crust.

Ono is a firm fish with multiple flat surfaces. Searing all three sides gives the fillets more even browning and helps them cook more evenly.

Begin checking the ono's temperature early. The fish can continue to rise slightly in temperature after it leaves the skillet, especially when tented. Verify that it reaches 145°F before serving.

The Dijon mustard helps emulsify the butter sauce, giving it a smooth, glossy consistency.

The Parmesan orzo is intentionally simple. The lemon, ginger, shallot, and chives are concentrated in the butter sauce rather than repeated in the orzo, so the sauce seasons both the fish and the orzo as you eat.

Make the breadcrumbs first. They hold well at room temperature and getting them out of the way before cooking the fish makes the rest of the recipe much easier to manage.
Add the breadcrumbs only immediately before serving so they stay crisp.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stove Top
Cuisine: American