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Swordfish with Orzo, Pistachios and Olives
© Tina Rupp

Swordfish with Orzo, Pistachios and Olives

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  1. 3/4 cup orzo
  2. 1/2 cup pitted mixed olives (2 ounces), coarsely chopped
  3. 2 tablespoons fresh lemon juice
  4. 2 tablespoons unsalted butter
  5. 3 tablespoons extra-virgin olive oil
  6. Salt and freshly ground pepper
  7. Four 5-ounce skinless swordfish steaks, cut 1 inch thick
  8. 1/2 cup roasted, shelled pistachios, coarsely chopped
  1. 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.
  2. 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.
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