Orzo and Grilled Seafood Salad | RICARDO

Ingredients

• 1 cup (30 g) basil leaves, finely chopped, plus a few leaves for serving
• ½ cup (85 g) green olives, pitted and coarsely chopped, plus more for serving
• ½ cup (15 g) fennel fronds, chopped, plus more for serving
• ¼ cup (60 ml) water
• 1 tbsp capers, coarsely chopped
• 1 tbsp (15 ml) olive oil
• 2 garlic cloves, chopped
• 1 lemon, zest finely grated
• ½ lemon, juice only
• 1 pinch cayenne pepper, or more to taste
• 1 lb (450 g) frozen seafood mix, thawed
• 3 tbsp (45 ml) olive oil
• 1 lemon, zest finely grated, and juice
• ¼ tsp salt
• 1 fennel bulb, thinly sliced
• ¾ lb (340 g) orzo
• Lemon wedges, for serving