CRUNCHY FISH WITH ORZO  PASTA & GORGONZOLA SAUCE


1-1/2 lbs. scrod or 4-5 medium sized pieces - rinsed and dried with a paper towel.
1/2 cup mayonnaise
1 Tbsp.  Dijon mustard
1 cup Italian Style Panko crispy bread crumbs
2 Tbsp. crumbled Gorgonzola Cheese
salt

1-3/4 cups orzo pasta
3 carrots, quartered and cut into 2" lengths (julienne style) 
1 Tbsp. butter

Sauce:
1 Tbsp. Butter
2 tsp. minced garlic
1 cup chicken broth
1 cup milk
1 Tbsp. cornstarch
1/2 tsp. salt
3/4 cup crumbled Gorgonzola Cheese



Preheat oven to 425 degrees.

Lay a sheet of aluminum foil on a cookie sheet and spray with non-stick spray.  Mix together mayonnaise, mustard and a couple dashes of salt.   Spread bread crumbs on a piece of waxed paper or a pie plate.  Working one at a time, spread a layer of mayonnaise mixture on one side of the scrod and press into bread crumbs.  Spread a layer of mayonnaise mixture on the back side of the fish and flip fish over and press that side into bread crumbs.  Lay fish on the foil.  Do this with each piece of fish.  Sprinkle Gorgonzola cheese on top of each piece and bake for 20 minutes or until fish flakes easily with  a fork.   (If you have time, let fish sit for about 5 minutes on the cookie sheet before baking.)

Cook orzo according to package directions with the carrots included.  Drain well and put back in the pan.  Stir in butter and lightly salt & pepper.  Stir to coat pasta.  Add 1 cup of the cheese sauce to the pasta and stir through.

Sauce:  In a medium-sized sauce pan, sauté garlic in butter over low heat for about 2 minutes.  Add chicken broth and bring to a light boil.  Mix together milk and cornstarch.  Add milk to the pan and bring to a light boil again.  Stir in Gorgonzola cheese and salt.  Let simmer for a few minutes or until sauce starts to thicken.

Add 1 cup of sauce to the orzo and carrots.  Drizzle remaining sauce over cooked fish.

Suggested Side Dish: Orzo Pasta & Gorgonzola sauce