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1 To prepare the fish, put the cubed halibut in a bowl and add the lemon zest, lemon juice, olive oil, mint sprigs, salt, and pepper.
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Turn the cubes to coat them.
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Cover and refrigerate for 20 to 30 minutes.
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2 To prepare the orzo, in a bowl, combine the lemon juice, olive oil, garlic, 1/2 teaspoon of the salt, and the pepper and stir to mix.
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4 Prepare a medium-hot wood or charcoal fire in a grill, or preheat a gas grill or a broiler.
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Oil the grill rack, if grilling, or ready the broiler tray.
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3 In a saucepan, bring the water to a boil over medium-high heat.
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Add the remaining 1 teaspoon salt and the orzo and cook until al dente, 4 to 5 minutes.
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Drain well and place in a bowl.
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Pour the lemon juice combination over the warm orzo and turn to coat.
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Gently turn in the lemon zest, olives, mint, and parsley.
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Cover to keep warm.
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5 Thread the halibut cubes onto about 8 skewers.
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Do not pack them too tightly.
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Place the skewers on the grill rack 5 to 6 inches from the heat source, or in the broiler at about the same distance from the heat, and grill, turning once, for about 5 minutes on each side.
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The fish should be just opaque at the center.
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Do not overcook.
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6 Remove the fish from the fire and let rest for about 10 minutes.
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Slide the fish from the skewers.
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Arrange the orzo on a platter, and top with the fish.
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Serve warm or at room temperature.
