Pan-Grilled Snapper with Orzo Pasta Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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. 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 extravirgin olive oil |
Directions:
1. Cook pasta according to the 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 or until desired degree of doneness.
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.
|
|