Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Prepare this dish just before grilling so the pesto maintains its color.

Joanne Weir
Recipe by Cooking Light September 2007

Gallery

Credit: Douglas Merriam

Recipe Summary

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

    Advertisement
  • Combine first 7 ingredients in a food processor. Add 1 1/2 tablespoons oil to herb mixture; process until smooth, scraping sides. Set aside.

  • Thread fish evenly on each of 16 skewers. Brush fish with remaining 1 tablespoon oil; sprinkle evenly with 1/4 teaspoon salt and pepper. Arrange skewers on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness. Remove from grill, and keep warm.

  • Combine orzo and remaining 1/4 teaspoon salt; toss well. Place 1/2 cup orzo on each of 8 plates; arrange 2 skewers on each plate. Top each serving with about 1 tablespoon herb mixture. Garnish with parsley sprigs and lemon wedges, if desired.

Nutrition Facts

407 calories; calories from fat 28%; fat 12.7g; saturated fat 2.6g; mono fat 5.5g; poly fat 3g; protein 29.2g; carbohydrates 43.3g; fiber 2.1g; cholesterol 58mg; iron 3mg; sodium 398mg; calcium 87mg.
Advertisement