Pan Grilled Snapper with Orzo Pasta Salad

By sheilaolim

Small rice-shaped pasta, orzo cooks quickly and soaks up flavor from the vinaigrette. Double the vinaigrette and spoon some over the top of the fish, if you like.

Comments said to double the sauce for the pasta to give it more flavor.

Nutritional Information

Calories: 398
Calories from fat: 25%
Fat: 11.2g
Saturated fat: 1.8g
Monounsaturated fat: 6.9g
Polyunsaturated fat: 1.6g
Protein: 32.7g
Carbohydrate: 39.3g
Fiber: 1.9g
Cholesterol: 47mg
Iron: 0.4mg
Sodium: 409mg
Calcium: 46mg

Ingredients

• 1 1/2 cups uncooked orzo (rice-shaped pasta)
• Cooking spray
• 4 (6-ounce) red snapper fillets
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1 1/2 tablespoons minced shallots
• 1 tablespoon chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 2 teaspoons orange juice
• 1 teaspoon Dijon mustard
• 2 1/2 tablespoons extra virgin olive oil

Details

Servings 4

Preparation

Step 1

Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, parsley, lemon juice, orange juice, and mustard in a small bowl, stirring well. Slowly add olive oil, stirring constantly with a whisk. Drizzle the shallot mixture over pasta; toss well to coat.