Cook orzo according to the package directions, omitting salt and fat. Drain, and stir in 2 tablespoons parsley, 1/4 teaspoon pepper, and 1/4 teaspoon salt.
Combine remaining 1 tablespoon parsley, mayonnaise, and the next 5 ingredients (through capers) in a small bowl.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat.
Place flour in a shallow dish. Sprinkle fillets evenly with remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt; dredge fillets in flour. Add 2 fillets to the pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Remove fish from pan. Keep warm. Repeat procedure with the remaining 1 tablespoon of oil and 2 fillets. Serve with orzo and remoulade sauce.