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Pan-Grilled Snapper with Orzo Pasta Salad

Yield 4 adult servings (serving size: 1 fillet and 3/4 cup pasta mixture)
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.

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

Nutrition Information

  • calories 398
  • caloriesfromfat 0.0 %
  • fat 11.2 g
  • satfat 1.8 g
  • monofat 6.9 g
  • polyfat 1.6 g
  • protein 32.7 g
  • carbohydrate 39.3 g
  • fiber 1.9 g
  • cholesterol 47 mg
  • iron 0.4 mg
  • sodium 409 mg
  • calcium 46 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

  2. 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.

  3. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 4 ingredients in a small bowl, stirring well. Slowly add oil, stirring constantly with a whisk. Drizzle shallot mixture over pasta; toss well to coat.

  4. For baby: Omit black pepper. Shred the fish into bite-sized pieces. Serve fish and a spoonful of orzo mixture in a small bowl or on a rimmed plate.

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