Coarsely chop spinach.

Peel and mince shallot.

Pat yellowtail dry. Season flesh side with a pinch of salt and pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add yellowtail, skin-side up, to hot pan and cook undisturbed until yellowtail reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner. Transfer to a plate and tent with foil. Reserve pan; no need to wipe clean.

While yellowtail cooks, continue recipe.

Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add half the minced garlic and parsley and half the shallots (reserve remaining of both for sauce) to hot pan. Stir often until fragrant, 30-60 seconds.

Add orzo, spinach, butter, garlic salt, and a pinch of pepper. Stir often until spinach is wilted and orzo is warmed through, 2-3 minutes.

Remove from burner.

While spinach orzo cooks, continue recipe.

Return pan used to cook yellowtail to medium-low heat and add 1 tsp. olive oil. Add remaining shallots and remaining minced garlic and parsley to hot pan. Stir occasionally until softened, 1-2 minutes.

Stir in cream base and a pinch of pepper. Bring to a simmer.

Once simmering, stir occasionally until thickened, 2-3 minutes.

If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner. Stir in lemon juice.

Plate dish as pictured on front of card, topping orzo with yellowtail and garnishing yellowtail with sauce. Bon appétit!