Cook orzo according to package directions, omitting salt and fat. Drain, and stir in 2 tablespoons parsley, 1/4 teaspoon pepper, and 1/4 teaspoon salt.
Combine remaining 1 tablespoon parsley, mayonnaise, and next 5 ingredients (through capers) in a small bowl.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Place flour in a shallow dish. Sprinkle fillets evenly with remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt; dredge fillets in flour. Add 2 fillets to pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Remove fish from pan. Repeat procedure with remaining 1 tablespoon oil and 2 fillets. Serve with rémoulade and orzo.
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This was a very good meal. The remoulade sauce was especially tasty. It had a nice kick to it. If you aren't fond of spice, you might cut back a bit on the Sriracha, but by all means, don't rule it out. I could not find cornichons, so I subbed sweet pickle relish. I used the same pot of water to cook the broccoli as the orzo pasta (broccoli was part of suggested side dish). I cooked the broccoli first, and then removed it with a large slotted spoon. It worked out well.