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

Steps

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.
2. Reduce heat to medium. Stir in green beans and tomatoes; cook 1 minute.
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.