Preheat the grill to high.
Season Whole Trout (2) all over with Kosher Salt (to taste) and Black Pepper ( to taste). Stuff cavity with halfmoon slices of Lemon (1). Rub Olive Oil (to taste) all over fish. (Alternatively, rub oil over your grill grates.)
Grill for 3 to 4 minutes a side, the cover in foil to rest.
For the orzo, in a large skillet or a medium heavy saucepan, cook the Unsalted Butter (1 tablespoon) over moderately low heat until the solids that sink to the bottom are golden brown and the butter smells like roasting nuts.
Add the Orzo Pasta (8 ounce), increase the heat to moderate, and sauté, stirring constantly, until the orzo is golden and about one third of the grains are dark brown. Stir in the water and 1 teaspoon Kosher Salt (to taste) and bring to a boil.
Cook at a low boil until the orzo is tender and most of the water has evaporated, about 11 minutes. There should be a light creamy "sauce" binding the orzo and making it slightly soupy. Add Ground Black Pepper (to taste) and serve at once.
For the green beans, fill a medium heavy saucepan or pot with about Water (3 1/2 cup). Insert steamer basket. Bring to a boil. Add Green Beans (to taste).
Steam for 2 to 3 minutes or until desired crunch has been achieved. Remove beans and place in a serving bowl. Season with Kosher Salt (to taste) and Black Pepper ( to taste). Drizzle with Olive Oil (to taste) and the juice from a slice of Lemon (to taste).
Serve the fish with the orzo and the green beans, with additional lemon on the side.