Rating: 3.5 stars
13 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light October 2007

Gallery

Credit: Beau Gustafson; Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: 1 fillet and 3/4 cup pasta mixture)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Chef'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.

Nutrition Facts

398 calories; calories from fat 25%; fat 11.2g; saturated fat 1.8g; mono fat 6.9g; poly fat 1.6g; protein 32.7g; carbohydrates 39.3g; fiber 1.9g; cholesterol 47mg; iron 0.4mg; sodium 409mg; calcium 46mg.
Advertisement