The weather this week has been glorious. May in Southern/Central California is usually plagued with “May Grey” – a layer of gloomy fog. But this week it was sunny sunny sunny so we spent lots of time outside at Shoreline Park and in the pool. This kind of weather makes me want to step away from the oven and fire up the outdoor grill.

On the way home from the park this week we picked up a few simple fresh ingredients… 
And made a quick and easy but healthy and flavorful dinner. The tomatoes were grilled right alongside the fish. Store-bought fresh pesto instantly flavored the dish. 
So we could spend more time on the slide 🙂 Instagram

I topped the grilled halibut with the tomatoes because they just looked so pretty. For the kids I cut up the fish and tossed it with the orzo, tomatoes, pesto, and a few fresh basil leaves. Either way, it was YUMMY. Bookmark this recipe for the next summery day.

Gluten-free friends: Try this recipe over quinoa, brown rice, or small gluten-free pasta. 

Grilled Halibut and Tomatoes with Pesto Orzo
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Serves 4

2 tablespoons extra virgin olive oil 
3/4 pound halibut
1/2 pound orzo pasta, cooked according to package instructions 
1/4 cup fresh pesto
1 to 2 bunches small tomatoes on the vine
Fresh basil, for garnish (optional) 

Oil the grates of a grill and heat to medium high.

Drizzle fish and tomatoes with olive oil and sprinkle with salt and pepper. Place fish and tomatoes on grill and cook until fish easily flakes, about 3 minutes per side depending on thickness of fish.

Divide orzo between plates and top wit a dollop of pesto. Place fish on top and top fish with tomatoes. Garnish with basil if desired. //

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