Grilled Snapper Medallions Over Orzo Recipe

Prepare Fish

Rinse snapper fillets and pat dry with paper towels. Cut the fillets crosswise into 1-inch-thick medallions (about 8–10 medallions per pound, depending on fillet thickness).

Make Marinade

In a shallow bowl, whisk together 2 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, chopped parsley, dried oregano, smoked paprika, 1 tsp kosher salt and 1 tsp black pepper until combined.

Marinate

Place snapper medallions in the bowl and turn gently to coat. Let marinate 15–20 minutes at room temperature (no more than 30 minutes to avoid over-acidifying the fish).

Preheat Grill

Preheat an outdoor grill or a grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush the grill pan with a light layer of olive oil to prevent sticking.

Grill

Place medallions on the hot grill and cook 2–3 minutes per side, depending on thickness, until opaque and flaky and internal temperature reaches 130–135°F (54–57°C). Avoid flipping more than once. Transfer cooked medallions to a plate and tent with foil to rest for 2–3 minutes.

Finish

Squeeze a little lemon over the cooked medallions, sprinkle with a pinch of chopped parsley if desired, and keep warm while you finish the orzo.

Toast Orzo

In a medium saucepan over medium heat, warm 1 tbs olive oil. Add the orzo and cook, stirring frequently, 2–3 minutes until edges turn golden and it smells nutty. This step adds depth of flavor.

Sauté Aromatics

Add the finely chopped shallot and minced garlic to the pan with the toasted orzo. Cook 1–2 minutes until fragrant and translucent, stirring so garlic doesn't brown.

Simmer

Pour in 2 cups of low-sodium broth and bring to a gentle boil. Reduce heat to low, cover, and simmer 8–10 minutes, stirring once halfway, until orzo is tender and most liquid is absorbed. If needed, simmer uncovered for another 1–2 minutes to reach desired consistency.

Add Vegetables & Season

Stir in halved grape tomatoes and packed baby spinach. Cook 1–2 minutes until spinach wilts and tomatoes warm through. Remove from heat and stir in lemon zest, grated Parmesan (if using), 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Keep Warm

Cover the orzo and keep warm until ready to plate. If it thickens too much, stir in up to 2 tbs warm broth or water to loosen.

Divide the orzo between 4 plates (about 1/4 cup cooked orzo per serving as a base). Arrange grilled snapper medallions over the orzo (about 2–3 medallions per serving).

Drizzle each plate with a small amount (about 1 tsp) of olive oil, sprinkle with chiffonade basil, and add a lemon wedge. Serve immediately.