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Grilled Swordfish With Tomato Orzo




Source of Recipe


Internet


List of Ingredients




1 swordfish filet 6-8 oz.
2 c. tomato juice
4 oz. orzo pasta
1/2 red roasted pepper
1 tbsp. caper berries
1 tbsp. pitted calamata olives
1 tbsp. unsalted butter
herb pesto (to taste)
salt/pepper (to taste)

Recipe



FOR FISH:
Lightly coat fish with extra virgin olive oil.
Season with salt and pepper.

Grill to medium approx. 8 min. (or to desired temp).

FOR PASTA:
Bring tomato juice to a boil in a medium sauce pot. Add orzo and cook 3/4 approx. 5 min. Strain pasta and reserve tomato juice. Add all ingredients to medium saucepot using a little tomato juice to reheat. Cook till all flavors have melded adding tomato juice whenever needed (orzo should resemble risotto).

FOR PLATING:
Place orzo in the center of a large pasta bowl.
Place swordfish in center of orzo.
Garnish around orzo with herb pesto.

HERB PESTO:
1 bunch basil
1 bunch Italian parsley
1 tsp. Fresh lemon juice
1 c. extra virgin olive oil
salt and pepper

Place basil, parsley, lemon juice and ½ the oil in a blender. Blend until smooth and bright green, adding remaining oil when needed. Place pesto in a small squeeze bottle for garnishing.