Swordfish with Orzo, Pistachios and Olives

• 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

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

orzo, mixed olives, lemon juice, unsalted butter, extravirgin olive oil, salt, swordfish, pistachios

Taken from www.foodandwine.com/recipes/swordfish-orzo-pistachios-and-olives (may not work)