4 servings (serving size: 1 fillet and 3/4 cup pasta mixture)
Beau Gustafson; Jan Gautro
1 1/2 cups uncooked orzo (rice-shaped pasta)
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
How to Make It
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.
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I was looking for something different to do with shrimp, so I made this. I doubled the vinaigrette and sauteed a pound of shrimp. I followed the rest of the recipe and I served the shrimp over the pasta with the extra dressing drizzled over it. I will make this again!