Lemon & Herb Fish Skillet

Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

By Del Monte

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Tips

Five ounces of tilapia can be used instead of 4 ounces.

One teaspoon dried oregano can be used in place of the fresh oregano.

Nutrition Facts

Per Serving:
360 calories; protein 33.1g; carbohydrates 50g; fat 2.3g; cholesterol 45.9mg; sodium 936.9mg. Full Nutrition
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Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Courtnie Lynn Blakemore
Rating: 3 stars
12/18/2019
All in all not a bad recipe just kind of bland. I definitely recommend seasoning it up a bit more. Read More
Ratpac33016
Rating: 5 stars
11/14/2019
As you can see from my dish I embellished on the original recipe a bit. Couldn t help myself but the original concept was inspiring and I followed it almost completely to the letter. Besides the embellishments you can see in the skillet I decided to lightly brown the tilapia filets a bit in a little EVOO & butter added a few shrimp premartinated in a little lemon juice a pinch of salt and a touch of crushed red pepper. I then set the fish & shrimp aside. I poured the broth in the same skillet added the orzo and let it cook the prescribed time. Next I added the French cut greens with the tomato. Added the fish n shrimp back in the pan sprinkled in a little oregano a pinch of rosemary the lemon zest and slices and voila. A big hit! Thanks again for the inspiration. Read More
Lisa Villont
Rating: 4 stars
02/25/2021
This method worked beautifully. But I’m one of those people who made so many changes that it’s not even the same recipe anymore. Suffice it to say, this method with couscous and snap peas works very nicely. My fish needed an extra 2 minutes to become opaque and turned out wonderfully moist and tender. My family came to the dinner table decidedly bummed out that we were having fish for dinner, but were quickly giving compliments on how good it was. Read More
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