"Dinner for a Fish Lovers' occasion tonite which with a grilled Filipino dinner with orzo pasta with salad vinagrette is just out of sight for a few tasty bites... !"

Serves 4-5 people using the ff. ingredients:

Rice Dish Ingredients:

2-3 c Orzo

2 c Chicken consomme

1/2 c Parmesan cheese

3 tsp Carraway seed

2 tblsp Olive oil

Vinagrette Dressed Salad Ingredients:

3 large tomatoes

1 c H2O

3 Cucumbers, peeled and diced

3/4 c Basel, finely chopped

1/2 c Balsamic vinegar

1 tsp Salt

1/4 c Lemon juice, freshly squeezed

1/4 c Oil, olive or safflower

Baked Milk Fish with Marinade:

1/2 c Balsamic

1 Large milk fish, Filipino national fish

2 Limes, juice

1/2 c Basel, finely chopped

2 tsp Rosemary, dried

2 tsp Sage, dried

2 tsp Black pepper

1 tsp Salt

3 tblsp Butter

2 cloves Garlic

1/2 c Apple cider vinegar

Instructions for Preparing the Orzo Dish:

1. Take the olive oil into a basting round pot and fry the prepped onion and garlic.

2. Proceed to deposit the pasta into the frying pot and also cook the pasta by frying for 15 mins.

3. Add in the chicken consomme, parmesan cheese as grated, and finally add in the carraway seed by sprinkling.

4. Toss by mixing the orzo rice pilaf. Set aside.

5. Proceed to plate the rice orzo into equal servings.

Instructions for Preparing the Tomato and Cucumber Salad:

1. Prep the tomatoes by cutting into med. sized cubes, the cucumbers peeled and likewise in the same way.

2. Mix or blend the dressing or marinade together by mixing dry ingredients and liquids in a food processor making sure the oils and liquids are miscible.

3. Proceed to mix in a large salad bowl the veggies and the dressing before plating out individually as per serving.

Instructions for Preparing the Milk Fish Entree:

1. Take the liquid and dry ingredients by measuring out of the marinade in a food processor until well mixed, pulsed.

2. Take the prepared fish, deboned, and filleted previously and thaw at room temp. for 2-3 hrs.

3. Then add the marinade liberally to the fish kept in foil wrap coated with olive oil and slide under a 165 deg C grill in the oven for 25-30 mins until well done. (NB. Avoid searing the surface of the fish.)

Other serving suggestions:

Serve drink in the way of lemonade or ice tea from the bottle or can. Trim with lemon wedges each class.

Take a premade or store bought apple pie and serve for dessert topped with either Cool Whip (R) or vanilla ice cream.

Also hot coffee or tea might be in the making for guests.