Recipe #22 - Grilled Yogurt-Marinated Shrimp & Halibut with Orzo Salad

Marinating fish in yogurt tends to cut the "fishy" nature of the seafood as well as adding a slight tang. The lemony orzo salad is best served at room temperature.

Makes 4 servings.

1 lb. halibut fillets, skinned and cut in 1" cubes
12 large shrimp, shelled and deveined
1 cup lowfat plain yogurt
2 Tbsp. fresh minced herbs (rosemary, oregano, parsley)

1/2 lb. dried orzo pasta
8 oz. fresh spinach, stemmed
1 Tbsp. olive oil
1 lemon
3 Tbsp. extra virgin olive oil
1.5 cups cherry tomatoes, halved
1/2 cup kalamata olives, pitted and sliced
3/4 cup crumbled feta cheese
1 cup toasted pine nuts

Mix the fresh herbs into the yogurt and stir in the seafood. Cover and refrigerate for about an hour.

Boil the orzo in salted water until cooked al dente. Drain and toss with a little olive oil to keep from sticking.

Saute the spinach in olive oil until wilted.

Put the spinach, tomatoes, olives, feta and pine nuts in a large bowl. Zest and juice the lemon and add to the bowl. Add the olive oil and stir in the cooked orzo. Toss gently to mix well.

Heat the grill. Put the halibut chunks and shrimp on skewers and grill until the seafood is cooked through, turning often to prevent sticking to the grill.

Serve the seafood skewers alongside the orzo salad. You can make it a more substantial main dish salad by adding some salad greens dressed with lemon vinaigrette and decorating the edges of the plate with grilled asparagus and halved cherry tomatoes.