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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3cups College Inn® Chicken Broth
- 8ounces 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
- 1tablespoon chopped fresh oregano
- Salt and black pepper to taste
- 2teaspoons grated fresh lemon peel
Instructions
Step 1
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.Step 2
Reduce heat to medium. Stir in green beans and tomatoes; cook 1 minute.Step 3
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.