So this recipe actually called for Snapper, and it required getting out the grill pan for the fish. I was lazy last night (and couldn’t find snapper) so I just used Tilapia and sauteed the fillets in a non-stick pan. It was really good!

Serves 4
Ingredients
1 1/2 cups uncooked orzo (rice-shaped pasta)
Cooking spray
4 (6-ounce) tilapia 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 (or saute 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 3-4 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.

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