MY CILANTRO-ROSEMARY HADDOCK CHUNK'S with my GREEN ORZOTTO

Ok, so it took me about 40 minutes to complete this meal from beginning to end but I do not regret it. Not a big deal; however, the slicing and chopping and putting together the dish took a little love, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:  40 Minutes
Approximate Cost:    $13.29 or $6.65 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2  
 
Ingredients for the Haddock ($9.50)
2 haddock filet, pieces cut at about 1” angle ($6.50)
1 ½ tsp. Rosemary Garlic Seasoning (.15)
1 ½ tbsp. Angie’s basting olive oil (.40)
1 handful of fresh cilantro, chopped (.20)
1 large roasted red pepper (.30)
1 Lemon (.60)
1 avocado ($1.25)
Green scallions for garnishing (.10)
 
Directions for the Haddock
Clean the fish, pat it dry and season with 1 ½ tsp. Rosemary Garlic Seasoning and 1 ½ tbsp. of my basting olive oil. Refrigerate until your orzotto is almost done. Then bring it out of the fridge and sauté it in its own basting oil.
Once done, add the juice of ½ lemon, the cut red peppers and any extra seasoning you may want to taste.
 
Ingredients for my Green Orzotto ($3.79)
1 c. Orzo ($1.49)
2 c. beef broth ($1.25)
1 ½ tsp. Rosemary Garlic Seasoning (.15)
1 tbsp. Angie’s basting olive oil (.40)
2 frozen cilantro-garlic-oregano sofrito-molido. (if you don’t have it use fresh chopped) (.50)
 
Directions for my Green Orzotto
Add 1 ½ tbsp. basting oil to a skillet and sauté the orzo.
Add the Rosemary Garlic Seasoning, stir.
Carefully, add the broth ½ c. at a time, and the sofrito-molido disk. Bring it to a light boil to melt the disks and reduce the heat to med-low. Each time it begins to dry, add ½ c. more. The idea is to keep it moist to cook the grain. Once the grain is al-dente, turn it off and begin to plate the meal.
 
My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil