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:

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.

 

David Bonom, Cooking Light

OCTOBER 2007

 

 

Source: CookingLight