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!
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.
More From Cooking Light
- Calories: 398
- Calories from fat: 25%
- 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
- 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
- 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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