Swordfish With Orzo, Pistachios and Olives |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Fast and a staff favorite of Food & Wine magazine, July 2007 edition. Haven't tried it as yet but anything with orzo is very attractive to me. Ingredients:
3/4 cup orzo pasta |
1/2 cup pitted mixed olive, coarsely chopped (2 ounces) |
2 tablespoons fresh lemon juice |
2 tablespoons unsalted butter |
3 tablespoons extra virgin olive oil |
salt & freshly ground black pepper, to taste |
crushed red pepper flakes, to taste |
4 (5 ounce) skinless swordfish steaks, cut 1 inch thick |
1/2 cup coarsely chopped shelled pistachios |
Directions:
1. In a saucepan of boiling water, cook the orzo until al dente; drain.
2. Return to the saucepan.
3. Stir in the olives, lemon juice, butter and 2 tablespoons of the oil; season with salt, pepper, crushed red pepper flakes
4. Meanwhile, light a grill or heat a grill pan until very hot.
5. Brush the fish with the remaining 1 tablespoon of olive oil and season with salt and pepper.
6. Grill over moderately high heat, turning once, until browned and just cooked through, about 7 minutes.
7. Stir the pistachios into the orzo and serve with the swordfish.
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