Lemon & Herb Fish Skillet recipe

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Ingredients

3 cups College Inn® Fat Free & Lower Sodium 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-Cut 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

Nutrition Info

360.3 calories
carbohydrate: 50 g
cholesterol: 45.9 mg
fat: 2.3 g
fiber: 4.4 g
protein: 33.1 g
saturatedFat: 0.6 g
servingSize: -
sodium: 936.9 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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 lemon peel before serving.

Recipe Yield

4 servings

Recipe Note

Create a taste of the Mediterranean with this simple one pot meal – it's a refreshing change of pace from chicken.

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