Pan-Grilled Snapper with Orzo Pasta Salad

Pan-Grilled Snapper with Orzo Pasta Salad Recipe
Beau Gustafson; Jan Gautro
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 servings (serving size: 1 fillet and 3/4 cup pasta mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 398
Caloriesfromfat 25 %
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

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 extravirgin olive oil

Preparation

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.

Note:

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.

David Bonom,

October 2007
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