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What is the Misen Carbon Nonstick Skillet?
I’ve been on the hunt for a new everyday skillet for a while now and finally found one that I think is really special.
I love this skillet! It checks all the boxes for me:
- Nonstick without a coating.
- Retains heat well and can sear.
- Easily moves from stovetop to oven.
- Easy to clean with just soap and water.
I also like that it’s lighter than a cast iron skillet.
I wanted to show off the versatility of this skillet so I came up with this cod and orzo dish that requires a good sear on the cod but also cooks everything in one skillet!
How to sear cod on the stove
There are a few tricks to getting a good sear for fish on the stovetop. The most important step is to make sure the cod is as dry as possible so make sure to use a few paper towels to dry it well.
I also like to season it well on all sides. In theory you could use your favorite seasoning, but I used a simple mix of garam masala and salt which goes really well with the coconut flavors of the orzo.
Ideally you might have a filet for each serving, but I had three larger filets so that is what I used.
When you are ready to sear, heat your skillet over medium-high heat and add some oil. I used about a tablespoon but you might be able to get away with even less.
Then add the cod to the hot skillet and sear it hard for 4-5 minutes on the first side. You basically want to cook the fish 70% of the way on one side and then flip it for a quick cook on the second side (about a minute).
Once the cod is mostly cooked through, you can remove it from the skillet and start building the orzo. The cod will finish cooking when it simmers with the orzo later!
Cooking coconut orzo
Okay, let’s cook the orzo now in the same skillet! To build some flavor for the orzo, I recommend sauteeing some shallot and garlic in the skillet. If it’s dry, you can add a new splash of oil, but don’t wipe the skillet out.
Then add the orzo pasta along with the chicken stock and coconut milk. It will look like a lot of liquid but it will cook off quickly as the orzo cooks.
The orzo will need to cook for 8-10 minutes until it’s just tender. Then you can season it with red pepper flakes and stir in the spinach (optional, but a nice colorful boost).
How to finish this one skillet dinner
To finish this delicious skillet, add the cod back into the skillet and simmer for a few minutes. Taste the orzo and make sure it’s cooked through and it might need an extra pinch of salt or pepper.
What to serve with this cod and orzo dish
Honestly, you don’t need to serve this dish with anything else other than maybe a sprinkle of scallion or basil. It’s pretty much an all-in-one meal, but you could add a simple salad to the mix if you wanted. This roasted beet salad would go really nicely with the flavors.
Substitutions
- Instead of orzo, cook the dish with white rice. You might need to add a little more water to get the rice to cook.
- Instead of cod, try the recipe with other white fish like trout or tilapia.
- If you don’t like the sweetness from the coconut, add an extra cup of chicken stock and a knob of butter.
Leftovers and storage
This recipe is perfectly built for four servings, but if you do happen to have leftovers, they will keep fine for a few days in the fridge. Reheat them in the microwave or gently on the stovetop with a splash of water.
Seared Cod with Coconut Orzo
Equipment
- 1 Misen Carbon Nonstick Skillet
Ingredients
- 1 pound cod filets, 3-4 filets
- 2 teaspoons garam masala
- 1 teaspoon kosher salt
- 2 tablespoons olive oil, for cooking
- 2 medium shallots, sliced
- 2 cloves garlic, sliced
- 1 ¼ cup orzo pasta
- 2 cups chicken stock
- 1 cup coconut milk
- ½ teaspoon red pepper flakes
- 2 cups baby spinach, chopped
- Salt and pepper, to taste
- Scallions, garnish
Instructions
- Dry off your cod filets well and season with a mix of garam masala and salt. Heat your large skillet over medium-high heat.
- Add oil and when shimmering, add cod filets in the skillet. Sear hard for 4-5 minutes on the first side to get a really good sear. Then flip and cook for just a minute on the second side. Remove filets and place them on a plate with a paper towel.
- To the skillet, turn heat down to medium and add shallot and garlic. Cook until translucent, 2-3 minutes.
- Add orzo to the skillet and stir to combine. Add chicken stock and coconut milk and stir to combine well. Bring to a simmer. Simmer the orzo in the liquid until it's al dente texture, still just a tiny bit crispy. Don't cover the skillet so the liquid can reduce.
- Add red pepper flakes to the orzo along with baby spinach and stir.
- When orzo is almost cooked through, add cod filets back to the skillet and continue to simmer for another minute or two to finish cooking cod and finish orzo.
- Be sure to taste the orzo to make sure it's cooked through. If the skillet seems dry, add another splash of chicken stock. Taste and season with salt and pepper to taste.
- Serve the cod on a plate with the orzo while warm garnished with scallions.
Nutrition
Did you make this recipe?
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