Halibut Salad with Orzo and Black Olives

Updated September 02, 2016
This image courtesy of Joseph DeLeo


Cooking MethodGrilling



Total Timeunder 1 hour

OccasionCasual Dinner Party

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free



Taste and TextureHerby, Salty, Savory, Tangy

Type of DishMain Course Salad


  • 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
  • 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


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.



Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password