Grilled Halibut With Puttanesca Salsa and Parmesan Orzo
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 cup whole wheat orzo
- 1 1⁄2 cups reduced-sodium fat-free chicken broth
- 1⁄4 cup dry white wine (or 3 tablespoons chicken broth and 1 tablespoon lemon juice)
- 2 tablespoons freshly grated parmesan cheese
- 1⁄8 teaspoon fresh ground black pepper
- 24 ounces halibut fillets
- 4 teaspoons olive oil
- 1⁄2 teaspoon salt
- 1 pint grape tomatoes, quartered
- 8 large pitted kalamata olives, slivered
- 1 tablespoon drained capers
- 2 garlic cloves, minced
- 1⁄8 teaspoon crushed red pepper flakes
- 2 tablespoons slivered fresh basil
directions
- In a medium saucepan, combine the orzo, broth, and wine. Bring to a boil and stir; reduce heat to low. Cover and simmer until orzo is just tender, about 12 minutes. Stir in the Parmesan and black pepper. Cover and set aside.
- While orzo is cooking, heat a grill pan over medium-high heat. Brush the halibut with 2 teaspoons of the olive oil and season with 1/4 teaspoon of the salt. Grill until just cooked through, 3 to 4 minutes per side. Transfer to a platter.
- Combine the tomatoes, olives, and capers in a medium bowl. Warm the remaining olive oil in a small skillet over medium heat. Add the garlic and red pepper; saute until just fragrant, about 30 seconds. Stir in remaining salt. Toss garlic mixture with tomato mixture. Add basil and toss well.
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