Pan-Grilled Snapper with Orzo Pasta Salad

1½ cups uncooked orzo
4 red snapper fillets
1/2 tsp. salt
1/4 tsp. white pepper
1½ tbsp. minced shallots
1 tbsp. chopped fresh parsley
1 tbsp. fresh lemon juice
2 tsp. orange juice
1 tsp. Dijon mustard
2½ tbsp. olive oil

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 half of salt and half of 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 salt and 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.

4 servings