Lemon & Herb Fish Skillet

Lemon & Herb Fish Skillet

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


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.

04/02/2018
Lemon & Herb Fish Skillet, recipe PT15M PT1H 5 455 calories

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