Grilled Halibut With Puttanesca Salsa And Parmesan Orzo

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup whole wheat orzo
• 1 1/2 cups reduced-sodium fat-free chicken broth
• 1/4 cup dry 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

Recipe

• 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.