Swordfish With Orzo, Pistachios and Olives

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.

• Ready In: 25 mins
• Serves: 4

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.