Swordfish with Orzo, Pistachios and Olives

Contributed by Katy Sparks

In a saucepan of boiling water, cook the orzo until al dente; drain. Return to the saucepan. Stir in the olives, lemon juice, butter and 2 tablespoons of the oil; season with salt and pepper.
Meanwhile, light a grill or heat a grill pan until very hot. Brush the fish with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until browned and just cooked through, about 7 minutes. Stir the pistachios into the orzo and serve with the swordfish.