Halibut Salad with Orzo and Black Olives

• 1 1/2 pounds halibut fillet, cut into 1 1/2-inch cubes (about 40 cubes)
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 3 or 4 fresh mint sprigs
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 clove garlic, minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 2 quarts water
• 1/2 pound orzo
• 2 teaspoons finely grated lemon zest
• 1/2 cup salt-cured black olives, pitted and coarsely chopped
• 1/4 cup chopped fresh mint
• 2 tablespoons minced fresh flat-leaf parsley

1. 1 To prepare the fish, put the cubed halibut in a bowl and add the lemon zest, lemon juice, olive oil, mint sprigs, salt, and pepper.
2. Turn the cubes to coat them.
3. Cover and refrigerate for 20 to 30 minutes.
4. 2 To prepare the orzo, in a bowl, combine the lemon juice, olive oil, garlic, 1/2 teaspoon of the salt, and the pepper and stir to mix.
5. 4 Prepare a medium-hot wood or charcoal fire in a grill, or preheat a gas grill or a broiler.
6. Oil the grill rack, if grilling, or ready the broiler tray.
7. 3 In a saucepan, bring the water to a boil over medium-high heat.
8. Add the remaining 1 teaspoon salt and the orzo and cook until al dente, 4 to 5 minutes.
9. Drain well and place in a bowl.
10. Pour the lemon juice combination over the warm orzo and turn to coat.
11. Gently turn in the lemon zest, olives, mint, and parsley.
12. Cover to keep warm.
13. 5 Thread the halibut cubes onto about 8 skewers.
14. Do not pack them too tightly.
15. Place the skewers on the grill rack 5 to 6 inches from the heat source, or in the broiler at about the same distance from the heat, and grill, turning once, for about 5 minutes on each side.
16. The fish should be just opaque at the center.
17. Do not overcook.
18. 6 Remove the fish from the fire and let rest for about 10 minutes.
19. Slide the fish from the skewers.
20. Arrange the orzo on a platter, and top with the fish.
21. Serve warm or at room temperature.

fillet, lemon zest, lemon juice, extra virgin olive oil, mint sprigs, salt, freshly ground black pepper, lemon juice, extra virgin olive oil, clove garlic, salt, freshly ground black pepper, water, orzo, lemon zest, saltcured black olives, fresh mint, parsley

Taken from www.cookstr.com/recipes/halibut-salad-with-orzo-and-black-olives (may not work)