Yield: 6 servings

Ingredients

8 oz. orzo
10 oz. frozen chopped spinach, thawed and drained
¼ large red onion, chopped
1 cup grape tomatoes, halved
4 oz. sliced kalamata olives (I used black olives)
1 tbsp. butter
Salt and pepper, to taste
2-3 oz. crumbled feta cheese
6 white fish fillets, about 6-8 oz. each (such as halibut, cod, or tilapia)

For the compound butter:
6 tbsp. butter, softened
2 cloves garlic, minced
1 tbsp. minced fresh dill
½ tsp. lemon zest
½ tsp. red pepper flakes
Salt and pepper, to taste

  • step 1: HideShow Images

    Heat a grill to medium-high.  Bring a medium pot of water to boil.  Add the orzo to the pot and cook until a few minutes shy of al dente.  Meanwhile, combine the spinach, onion, tomatoes, olives, and butter in a large bowl.  Drain the orzo in a fine strainer.  Pour the hot pasta into the bowl with the butter and vegetables and toss gently until well mixed.  Season to taste with salt and pepper.

  • step 2: HideShow Images

    Cut out 6 large squares of foil, about 12-inches on each side.  Divide the orzo mixture evenly between the pieces of foil, placing it over the lower half of each square of foil.  Sprinkle some of the crumbled feta over each pile of orzo.  To make the compound butter, combine the butter, garlic, dill, lemon zest, and red pepper flakes.  Season with salt and pepper.  Mix until well combined.

  • step 3: HideShow Images

    Spread a layer of the compound butter over each of the fish fillets.  Lay the portions of fish over the orzo.  Fold the foil over and crimp the edges together to seal the packets.  Place the packets on the heated grill, cover, and let cook for about 12 minutes or until the internal temperature of the fish registers 160˚ F on an instant read thermometer.  Remove the packets from the grill.  Open the packets, being careful to avoid the steam.  Sprinkle each serving with a bit of fresh dill.  Serve immediately.