← Back to Search Results
grilling mediterranean
Halibut Salad with Orzo and Black Olives

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Serves 8

Ingredients

For the fish:

  • 1½ pounds halibut fillet, cut into 1½-inch cubes (about 40 cubes)
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 3 or 4 fresh mint sprigs
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

For the orzo:

  • 3 tablespoons fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 2 quarts water
  • ½ pound orzo
  • 2 teaspoons finely grated lemon zest
  • ½ cup salt-cured black olives, pitted and coarsely chopped
  • ¼ cup chopped fresh mint
  • 2 tablespoons minced fresh flat-leaf parsley

Directions

1 To prepare the fish, put the cubed halibut in a bowl and add the lemon zest, lemon juice, olive oil, mint sprigs, salt, and pepper. Turn the cubes to coat them. Cover and refrigerate for 20 to 30 minutes.

2 To prepare the orzo, in a bowl, combine the lemon juice, olive oil, garlic, ½ teaspoon of the salt, and the pepper and stir to mix.

4 Prepare a medium-hot wood or charcoal fire in a grill, or preheat a gas grill or a broiler. Oil the grill rack, if grilling, or ready the broiler tray.

3 In a saucepan, bring the water to a boil over medium-high heat. Add the remaining 1 teaspoon salt and the orzo and cook until al dente, 4 to 5 minutes. Drain well and place in a bowl. Pour the lemon juice combination over the warm orzo and turn to coat. Gently turn in the lemon zest, olives, mint, and parsley. Cover to keep warm.

5 Thread the halibut cubes onto about 8 skewers. Do not pack them too tightly. Place the skewers on the grill rack 5 to 6 inches from the heat source, or in the broiler at about the same distance from the heat, and grill, turning once, for about 5 minutes on each side. The fish should be just opaque at the center. Do not overcook.

6 Remove the fish from the fire and let rest for about 10 minutes. Slide the fish from the skewers. Arrange the orzo on a platter, and top with the fish. Serve warm or at room temperature.


©
 

Nutritional Information

Nutrients per serving (% daily value)

291kcal (15%)
73mg (7%)
8mg (13%)
56mcg RAE (2%)
498mg
94mg
22g
1g
2g
23g
27mg (9%)
775mg (32%)
2g (9%)
12g (19%)
2mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
martin-yans-china Martin Yan's China
by Martin Yan
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
a-new-way-to-cook A New Way to Cook
by Sally Schneider
nigella-express Nigella Express
by Nigella Lawson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
mom-a-licious Mom-a-Licious
by Domenica Catelli
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?