Beau Gustafson; Jan Gautro
Yield
4 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.

How to Make It

Step 1

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

Step 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 or until desired degree of doneness.

Step 3

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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