Pan-Grilled Snapper with Orzo Pasta Salad
Beau Gustafson; Jan Gautro
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.
How to Make It
Step 1
Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.
Step 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.
Step 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.
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.
AlbertCamus's Review
ajn excellent preparation, but can we made this with fish
cjeanbergeron's Review
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JaniceWeinberg's Review
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MicheleSFL's Review
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!
glorytuti's Review
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weezygrapes's Review
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Adshehan's Review
This was a wonderful dish! The orzo was just the perfect compliment as a side dish! This will most certainly be a dish I serve again.
cookfromsocal's Review
This is the first time I have fixed red snapper. It didn't have a lot of flavor. The Orzo was really good. Next time will add something more to the fish. A definite repeat.
carolfitz's Review
Used bass & sprayed light oil on fillets rather than on pan. Added ¼ tsp mixed lemon & orange zest to the vinaigrette, used only 2 tbs olive oil. Light, fresh flavors. Good summer meal.
Meh