Pan-Grilled Snapper with Orzo Pasta Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - uncooked orzo
  • 4 - red snapper fillets, 6 ounces each
  • 1/2 teaspoons - salt, divided
  • 1/4 teaspoons - black pepper, divided
  • 1 1/2 tablespoons - minced shallots
  • 1 tablespoons - fresh parsley, chopped
  • 1 tablespoons - fresh lemon juice
  • 2 teaspoons - orange juice
  • 1 teaspoons - Dijon mustard
  • 2 1/2 tablespoons - extra virgin olive oil
  • Directions:

    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.

    Brief Description

    Snapper with orzo pasta drizzled with a delicious shallot and citrus sauce.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Italian

    Prep Time: 10 min
    Cook Time: 15 min

    Posted By:


    Posted On:

    September 28, 2012

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