Recipes Swordfish with Orzo, Pistachios and Olives 4.0 (3,031) Add your rating & review A perfect weekday dinner, this dish takes just under 30 minutes to prepare. By Katy Sparks Katy Sparks Background Trained at Johnson & Wales in Providence, RI. Worked at The Quilted Giraffe and Mesa Grill, New York City. How she got into cooking After dropping out of Middlebury College, she made soups at a local café. First food memory "Smoked octopus that my father brought back from Chinatown when I was 14." Menu bomb Roasted squab on herb risotto with zucchini blossoms. Ingredient pick Long Island corn. Favorite equipment "I'm not a big equipment person. I keep my knives nice and sharp and use them instead of an industrial chopper." Favorite cookbook Anything written by Patricia Wells. Favorite place to eat Blue Ribbon, New York City. Favorite cocktail Straight-up Beefeater martini with a twist. Most tired trend "Casual American bistros, where the menus seem to be driven by price, not flavor." Secret of her success "My husband, who's the dishwasher at home, would say I'm successful because I use every pot and pan in the kitchen." Favorite 1 A.M. meal "Any kind of pasta; or steak if it was a really hard night at the restaurant." Food vice Bar nuts. Recipe tip Constantly baste filet mignon with melted butter while it's cooking to keep it juicy. Won Best New Chef at: Quilty's, New York (closed) Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 25 mins Yield: 4 Ingredients 3/4 cup orzo 1/2 cup pitted mixed olives (2 ounces), coarsely chopped 2 tablespoons fresh lemon juice 2 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper Four 5-ounce skinless swordfish steaks, cut 1 inch thick 1/2 cup roasted, shelled pistachios, coarsely chopped Directions 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. Rate it Print