Pan-Grilled Snapper with Orzo Pasta Salad

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.

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

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

Preparation

Cook pasta according to the 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 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.

Nutritional Information

Calories:

398 (25% from fat)

Fat:

11.2g (sat 1.8g,mono 6.9g,poly 1.6g)

Protein:

32.7g

Carbohydrate:

39.3g

Fiber:

1.9g

Cholesterol:

47mg

Iron:

0.4mg

Sodium:

409mg

Calcium:

46mg