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Lemon and Herb Fish Skillet |
"Create a taste of the Mediterranean with this simple one pot meal--it's a refreshing change of pace from chicken."
Ingredients :
- 3 cups College Inn® Chicken Broth
- 8 ounces uncooked orzo pasta
- 1 (14.5 ounce) can Del Monte® French-Style Green Beans, drained
- 1 (14.5 ounce) can Del Monte® Petite Diced Tomatoes, drained
- 4 (4 ounce) tilapia fillets, thawed if frozen
- 1 tablespoon chopped fresh oregano
- Salt and black pepper to taste
- 2 teaspoons grated fresh lemon peel
Instructions :
Prep : 10M | Cook : 4M | Ready in : 30M |
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- Bring broth to a boil in a large, deep non-stick skillet over high heat; stir in orzo and reduce heat to medium-high. Cook according to package directions, stirring frequently, except DO NOT DRAIN.
- Reduce heat to medium. Stir in green beans and tomatoes; cook 1 minute.
- Arrange fish over orzo mixture; sprinkle with oregano and salt and pepper, if desired. Reduce heat to medium; cover and simmer 8 to 9 minutes or just until fish is opaque. Top fish with grated lemon peel before serving.
Notes :
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