LEMON AND HERB FISH SKILLET

Lemon and Herb Fish Skillet image

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

Provided by College Inn® Broths and Stocks

Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks

Time 30m

Yield 4

Number Of Ingredients 8

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:

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 grated lemon peel before serving.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 51.7 g, Cholesterol 46.3 mg, Fat 3.1 g, Fiber 4.4 g, Protein 33.1 g, SaturatedFat 0.6 g, Sodium 1337.4 mg, Sugar 5.7 g