Dinner

Grilled Snapper with Zucchini, Orzo and Parsley is for Dinner.

Grilled Snapper with Zucchini, Orzo and Parsley takes several minutes to prepare.

Grilled Snapper with Zucchini, Orzo and Parsley takes several minutes to cook.

Grilled Snapper with Zucchini, Orzo and Parsley makes 4 servings.

The ingredients for Grilled Snapper with Zucchini, Orzo and Parsley are:

200g orzo
4 x 200g snapper fillets with skin
2 Tbsp olive oil
2 garlic cloves, thinly sliced
2 Tbsp sunflower seeds
1-2 anchovy fillets, chopped
Juice of 1 lemon, plus extra lemon wedges to serve
? cup parsley, chopped

Here is how you make Grilled Snapper with Zucchini, Orzo and Parsley:

Cook orzo in a large pan of boiling salted water according to packet instructions. Drain reserving ? cup cooking liquid.Cut 3-4 slits in the sink of each fish fillet and season with salt and pepper. Heat 1 tablspoon oil in alarge fry pan over medium-high het and cook fish skin-side down for 3 minutes. Turn fish, reduce heat to low and cook for a further 3 minutes or until cooked through.Meanwhile, heat remaining oil over medium-high heat in the orzo pan. Add the garlic, sunflower seeds, succhini and anchovy and cook, stirring, for 2 minutes. Add lemon juice, risoni and reserved cooking liquid and toss well to combine. Season to taste and stir in the parsley.Divide among plates and serve with snapper skin-side up.Number of Servings: 4Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Grilled Snapper with Zucchini, Orzo and Parsley is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 516.4

• Total Fat: 9.4 g
• Cholesterol: 95.7 mg
• Sodium: 211.0 mg
• Total Carbs: 45.8 g
• Dietary Fiber: 3.5 g
• Protein: 61.5 g