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Pan-Grilled Snapper with Orzo Pasta Salad

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.

Oxmoor House AUGUST 2010

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

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. 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.

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.

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
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Pan-Grilled Snapper with Orzo Pasta Salad recipe

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