GRILLED HALIBUT WITH PUTTANESCA SALSA AND PARMESAN ORZO

GRILLED HALIBUT WITH PUTTANESCA SALSA AND PARMESAN ORZO image

Yield 4

Number Of Ingredients 15

Ingredients
1 cup whole wheat orzo
1 1/2 cups fat-free reduced-sodium chicken broth
1/4 cup dry white wine (or 3 tablespoons chicken broth and 1 tablespoon lemon juice)
2 tablespoons freshly grated Parmesan
1/8 teaspoon freshly ground black pepper
4 6-ounce 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
2 tablespoons slivered fresh basil

Steps:

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 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.