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.
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 extra-virgin olive oil
How to Make It
Cook pasta according to 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.
Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 4 ingredients in a small bowl, stirring well. Slowly add oil, stirring constantly with a whisk. Drizzle shallot mixture over pasta; toss well to coat.
For baby: Omit black pepper. Shred the fish into bite-sized pieces. Serve fish and a spoonful of orzo mixture in a small bowl or on a rimmed plate.
Cooking Light First Foods
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