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Nutritional Info
  • 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

View full nutritional breakdown of Grilled Snapper with Zucchini, Orzo & Parsley calories by ingredient
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Grilled Snapper with Zucchini, Orzo & Parsley

Submitted by: IMELDASHOEQUEEN

Introduction

From delicious Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From delicious Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    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

Directions

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: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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