Pan-Grilled Snapper with Orzo Pasta Salad

Photo: Carcamita

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.

Yield: 4 adult servings (serving size: 1 fillet and 3/4 cup pasta mixture)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 398
  • Calories from fat: 0.0%
  • 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

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
  2. 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. 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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