1 1/2  cups  uncooked orzo (rice-shaped pasta)
Cooking spray
4  (6-ounce) red snapper 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

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 1/4 teaspoon salt and 1/8 teaspoon 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 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.