ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pan-Grilled Snapper with Orzo Pasta Salad

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.

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

Nutrition 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

How to Make It

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

    Roasted Fish with Kabocha Coulis
    James Carrier
  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.

  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.

Cook'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.