Lemon & Herb Fish Skillet | Popular Recipes

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Lemon & 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® 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

Instructions :

Prep : 10M	Cook : 4M	Ready in : 30M

• 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 lemon peel before serving.

Notes :

• Five ounces of tilapia can be used instead of 4 ounces.
• One teaspoon dried oregano can be used in place of the fresh oregano.

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