Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Salt
1/2 pound orzo
4 cloves garlic, grated or minced
4 sprigs fresh oregano, leaves stripped and finely chopped
6 sprigs fresh rosemary, leaves stripped and finely chopped
1/4 cup green olive tapenade
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin olive oil, divided
1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper
You'll also need: Metal skewers


Pine Nut-Orzo Salad

1/4 cup pine nuts, lightly toasted
1 small red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
8 Greek hot peppers, for garnish
1/4 cup kalamata olives, for garnish
2 tomatoes, diced, for garnish
1/2 cucumber, diced, for garnish


Directions

Preheat grill pan or outdoor grill to medium high.


Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.


While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.


Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.

From: foodnetwork.com

Grilled Halibut with Fennel, Red Onions and Oregano

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

This dish is fast, healthy and combines a Sicilian favorite combo of
mine: oranges, red onions and oregano. Fennel is a winter favorite,
but in most markets it is available year round and in my family we
used it as a digestive during big meals throughout the year.

4 (6-ounce) halibut filets
Extra-virgin olive oil, 2 tablespoons plus some for drizzling
Salt and pepper
Crusty bread, cut into thick slices
1 orange
1 bulb fennel, quartered, core removed, thinly sliced
1 red onion, thinly sliced
2 tablespoons red wine vinegar, a couple of splashes
Handful flat-leaf parsley, chopped
1 tablespoon chopped fresh oregano leaves, 2 sprigs

Heat a grill pan or outdoor grill over high heat.

Drizzle extra-virgin olive oil over the fish and season with salt and
pepper. Grill 4 minutes on each side until fish is firm but not tough
and cooked through. Grill bread alongside or char under broiler then
dress with extra-virgin olive oil, salt and pepper as well.

Preheat a skillet over medium-high heat.

While fish cooks, peel the orange as you would a melon: cut off ends,
stand it upright and cut off skin and pith in thin strips from top to
bottom. Cut orange across into thin slices.

To preheated skillet add extra-virgin olive oil, 2 turns of the pan,
the fennel and onions, season with salt and pepper and cook 3 to 5
minutes until seared and beginning to soften. Add vinegar to the pan
and give it a shake. Remove from heat and toss in the oranges, the
parsley and oregano. Adjust seasoning and serve salad on dinner plates
topped with fish, and seasoned bread alongside.