Season the redfish liberally with salt, black pepper and lemon juice. Grill 3 minutes on each side on a hot wood fired grill. Place 1 cup of orzo pasta on center of a large plate, arrange grilled whole fish to stand on top of orzo. Place aioli in a squeeze bottle and drizzle over length of fish. Top crown of fish with crispy fennel herb salad.
In a food processor combine shallots, garlic, eggs, Worcestershire, kalamata olives, Dijon mustard and lemon juice. Blend very well for at least 2 minutes. Slowly add in oil in a slow steady stream to emulsify. Season with salt and black pepper to taste.
Bring large pot of salted water to a boil. While you wait for the water to boil, spread dry orzo pasta on a baking sheet and toast in a 400-degree oven for approximately 5 minutes or until golden brown. Immediately upon removing orzo from oven, immerse in boiling salted water and cook until tender, approximately 7 minutes. Warm a sauté pan over medium heat and add olive oil and shallots and cook for 1 minute or until shallot is translucent. Add pesto and swirl. Add cooked orzo. Add julienned tomato and black olive aioli. Season with salt and pepper and warm through evenly.
*You can substitute a mix of chopped cilantro, basil and dill if microherb mix is unavailable. Heat canola oil to 325 degrees or until a small water droplet splatters upon dropping into the oil. Place fennel fronds in hot oil and remove after 5 seconds, they crisp very quickly. Season with salt. Mix crispy fennel with herb mixture