- 1½ pounds halibut fillet, cut into 1½-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
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 clove garlic, minced
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 quarts water
- ½ pound orzo
- 2 teaspoons finely grated lemon zest
- ½ cup salt-cured black olives, pitted and coarsely chopped
- ¼ cup chopped fresh mint
- 2 tablespoons minced fresh flat-leaf parsley
- 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. Turn the cubes to coat them. Cover and refrigerate for 20 to 30 minutes.
- 2 To prepare the orzo, in a bowl, combine the lemon juice, olive oil, garlic, ½ teaspoon of the salt, and the pepper and stir to mix.
- 4 Prepare a medium-hot wood or charcoal fire in a grill, or preheat a gas grill or a broiler. Oil the grill rack, if grilling, or ready the broiler tray.
- 3 In a saucepan, bring the water to a boil over medium-high heat. Add the remaining 1 teaspoon salt and the orzo and cook until al dente, 4 to 5 minutes. Drain well and place in a bowl. Pour the lemon juice combination over the warm orzo and turn to coat. Gently turn in the lemon zest, olives, mint, and parsley. Cover to keep warm.
- 5 Thread the halibut cubes onto about 8 skewers. Do not pack them too tightly. 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. The fish should be just opaque at the center. Do not overcook.
- 6 Remove the fish from the fire and let rest for about 10 minutes. Slide the fish from the skewers. Arrange the orzo on a platter, and top with the fish. Serve warm or at room temperature.