Baked Orzo with Seafood and Feta

3/4 cup orzo pasta, 1 3/4 cups cooked
1 pound halibut, fillet or steak
1 tablespoon extra-virgin olive oil
1 cup finely chopped yellow onion
2 medium cloves garlic, peeled and minced
1 28 ounce can chopped tomatoes
1 cup reduced-sodium chicken broth
1 teaspoon granulated sugar
3/4 teaspoon dried Italian herbs, crushed
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound cooked baby shrimp
2 tablespoons chopped parsley
1 4 ounce package crumbled feta cheese seasoned with basil and dried
tomatoes

Heat oven to 400 degrees. Bring a pot of water to a boil. Add the orzo,
stirring well, and cook according to package directions. Drain and set
aside. Remove the skin and any bones from the halibut; cut into 1-inch
pieces and set aside. Heat the oil in a 10 to 12-inch ovenproof skillet
over medium heat. Put the onion into the pan and saute 5 minutes. Add the
garlic and saute 2 minutes. Pour the tomatoes and broth into the pan and
stir in the sugar, herbs, salt and pepper. Bring to a boil, reduce the
heat and simmer, uncovered, 10 minutes. Stir often. (The sauce can be made
a day in advance. Cool, cover and refrigerate. Reheat before continuing
with the next step.) Remove the pan from the heat. Stir the orzo and
halibut into the sauce. Cover and bake 8 minutes. Gently fold the shrimp
and parsley into the pan and sprinkle the feta on top. Continue baking,
uncovered, 8 to 10 minutes, until the sauce is bubbly and the halibut is
cooked through. Let sit 5 minutes before serving. Makes 6 servings.


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