Saturday, January 12, 2008

Grilled Red Snapper with Orzo Salad

This whole meal comes together in less than 10 minutes. Put the water on to boil, prep the dressing. Cook the pasta and fish at the same time. Mix together. Fix some asparagus beside the fish, or another quick vegetable and you have a meal in a flash.

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 dried parsley
2 tablespoons fresh lemon juice
2 tablespoons orange juice
1 teaspoon Dijon mustard
1/4 cup extravirgin olive oil

Cook pasta according to the package directions, omitting salt and fat.

While the pasta cooks, 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.

--Adapted from Cooking Light magazine

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