Instructions: To clean the fish: Using a pair of sharp scissors, remove all fins from fish. Beginning just beyond the mouth of the fish, insert a paring knife and make a slit to the tail. Remove innards, and discard. Wash fish thoroughly under cold running water, and pat dry.

For the herbed orzo, in a large pot of boiling, salted water, add orzo, and cook until al dente, 10 to 12 minutes or according to package instructions. Drain, and transfer to a bowl. Toss with garlic, parsley, olive oil, and lemon juice. Season with salt and pepper. Serve warm or at room temperature.

To cook the fish, prepare a stove-top grill pan or outdoor grill with the grate set 1-inch above the coals. Allow the grill to get very hot. Meanwhile, brush the butterfish with olive oil. Season with salt and pepper, inside and out. Grill the butterfish until the fish begins to flake, about 3 minutes per side.

Serve two butterfish per person and garnish with parsley and lemon.

This recipe yields 4 servings.

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