SKILLET FISH AND VEGETABLES

Skillet Fish and Vegetables image

Looking for a seafood dinner? Then check out this flavorful fish and vegetables skillet recipe that is ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

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Ingredients

1 (14 1/2-oz.) can ready-to-serve chicken broth
1 cup fresh baby carrots, quartered lengthwise
1/2 cup chopped celery
1 tablespoon dried parsley flakes
1 3/4 cups uncooked instant brown rice
1 lb. orange roughy fillets
1/4 teaspoon garlic-pepper blend

Steps:

In 12-inch nonstick skillet, combine broth, carrots, celery and parsley flakes. Bring to a boil. Reduce heat to medium-low; cover and cook 3 minutes.
Uncover skillet; return to a boil. Stir in rice. Top with orange roughy fillets; sprinkle with garlic-pepper blend. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until liquid is absorbed and center of fish flakes easily with fork. Garnish with fresh parsley sprigs if desired.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 25 mg, Fiber 3 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 2 g