GRILLED HALIBUT W/ SUMMER ORZO AND TOMATO BASIL BEURRE BLANC

Preheat oven to 400 F Place zucchini slices on a non-stick baking sheet. Bake in the pre-heated oven 12-15 mins. Remove and dice into equal-sized roughly ½” squares. Reserve aside Place halibut filets on a baking sheet or tray and season liberally with salt and pepper and drizzle with lemon juice and olive oil

Heat white wine, vinegar, and shallot in a small sauce pan and season with salt and pepper. Bring to a boil, then lower to a simmer until reduced by ¾, about 7-10 minutes Meanwhile chop butter into 1” cubes and gradually add to the simmering pot, stirring constantly until butter is fully incorporated and sauce has thickened - about 15 minutes. Be sure to stir constantly as that will ensure your sauce thickens properly. (Be careful not to raise the heat too much or the butter will separate from the sauce) Once sauce has thickened, add basil and tomato, lower to low heat and simmer 5-7 minutes more, stirring regularly. Remove from heat and cover.

While halibut is baking, begin the orzo - fill a medium pot with salted water and bring to a boil. Hold each ear of corn wide side down in a large bowl and carefully slice off kernels with a sharp kitchen knife into the bowl Heat 2 tbsp butter in a large sautee pan. Once warm, add diced ginger and sautee 2-3 mins. Add corn and sautee 7-10 mins more, or until kernels begin to soften, tossing regularly Meanwhile, Cook orzo in boiling water 7-10 mins, until no longer al dente. Strain in a colander and toss with olive oil to prevent clumping Add orzo and zucchini to pan with corn and zucchini, season with salt and pepper and sautee 4-5 more mins to incorporate well Garnish with chopped parsley and jalapeno

Heat up a gas or charcoal grill and spray grates with non-stick spray. Grill halibut 7-8 minutes, flipping once about halfway through, until fish is opaque and flaky. Plate and serve immediately

On a large dinner place, scoop orzo onto the plate Place grilled halibut filet directly over orzo Drizzle halibut with beurre blanc (make sure to scoop a few tomatoes, basil on top as well) Finish everything with finely chopped chives