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.
My Private Note
Units: US | Metric
- 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
- 1In a saucepan of boiling water, cook the orzo until al dente; drain.
- 2Return to the saucepan.
- 3Stir in the olives, lemon juice, butter and 2 tablespoons of the oil; season with salt, pepper, crushed red pepper flakes
- 4Meanwhile, light a grill or heat a grill pan until very hot.
- 5Brush the fish with the remaining 1 tablespoon of olive oil and season with salt and pepper.
- 6Grill over moderately high heat, turning once, until browned and just cooked through, about 7 minutes.
- 7Stir the pistachios into the orzo and serve with the swordfish.
Browse Our Top Pasta, Rice and Grains Recipes
You Might Also Like...View All Pasta, Rice and Grains Recipes
Nutritional Facts for Swordfish With Orzo, Pistachios and Olives
Serving Size: 1 (229 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 535.6
- Calories from Fat 276
- Total Fat 30.6 g
- Saturated Fat 7.7 g
- Cholesterol 70.5 mg
- Sodium 276.8 mg
- Total Carbohydrate 29.5 g
- Dietary Fiber 3.1 g
- Sugars 1.9 g
- Protein 35.5 g