Grilled Halibut With Puttanesca Salsa and Parmesan Orzo |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From fitness magazine 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:
1. 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.
2. 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.
3. 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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