How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Swordfish with Orzo, Pistachios and Olives?

You need 8 ingredients. The key ingredients include: 3/4 cup orzo, 1/2 cup pitted mixed olives (2 ounces), coarsely chopped, 2 tablespoons fresh lemon juice, 2 tablespoons unsalted butter, and more.

Is Swordfish with Orzo, Pistachios and Olives suitable as seafood?

Yes, Swordfish with Orzo, Pistachios and Olives falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Swordfish with Orzo, Pistachios and Olives?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swordfish with Orzo, Pistachios and Olives Recipe

Name: Swordfish with Orzo, Pistachios and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup orzo; 1/2 cup pitted mixed olives (2 ounces), coarsely chopped; 2 tablespoons fresh lemon juice; 2 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; Four 5-ounce skinless swordfish steaks, cut 1 inch thick; 1/2 cup roasted, shelled pistachios, coarsely chopped

Try this homemade Swordfish with Orzo, Pistachios and Olives recipe the whole family will love. Made with orzo, mixed olives, lemon juice and unsalted b…

This Swordfish with Orzo, Pistachios and Olives relies on simple, everyday ingredients such as orzo, fresh lemon juice, unsalted butter and extra-virgin olive oil. It comes together quickly and makes 4 servings, at about 152 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

3/4 cup orzo
1/2 cup pitted mixed olives (2 ounces), coarsely chopped
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Four 5-ounce skinless swordfish steaks, cut 1 inch thick
1/2 cup roasted, shelled pistachios, coarsely chopped

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
152 kcal
Category
Seafood

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