Grilled Halibut with Orzo
Preparation steps
Rinse and pat dry halibut, remove excess fat and cut into 2 cm (approximately 1 3/4 inch) cubes. Rinse lemon in hot water, grate lemon zest. Roll lemon on flat surface and squeeze out juice. Mix lemon zest with juice, oil, season with salt and pepper, Place fish pieces into marinade.
Cover fish and keep refrigerated for 30 minutes. Meanwhile, drain olives and cut into quarters. Rinse mint, shake dry and pluck off leaves. Cook orzo pasta in boiling salted water until al dente.
Thread fish cubes on wooden skewers (3 cubes per skewer). Heat oil in a pan and cook fish cubes for about 2-3 minutes per side. Drizzle with marinade while cooking. Drain pasta and combine with olives, transfer to plates. Top pasta with 2 fish skewers. Garnish with mint leaves and serve.
