Name: Pan-Grilled Snapper With Orzo Pasta Salad
Yield: 4 servings
Ingredients: 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 extra-virgin olive oil

Servings: 4 persons

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 extra-virgin olive oil

1
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
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.
3
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.
4
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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pan-Grilled Snapper With Orzo Pasta Salad

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