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Dinnertime Recipes

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.

What You Need

  • 3 cups College Inn® 40% Less Sodium Chicken Broth
  • 8 oz. uncooked orzo pasta
  • 1 can (14.5 oz.) Del Monte® French-Style Green Beans, drained
  • 1 can (14.5 oz.) Del Monte® Petite Cut Diced Tomatoes, drained
  • 4 tilapia fillets (4 to 5 oz. each), thawed if frozen
  • 1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano
  • Salt and black pepper, to taste
  • 2 tsp. grated fresh lemon peel


  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.
Cooking time (duration)

Prep Time: 10 minutes Cook Time: 10 minutes

Number of servings (yield)

4 servings




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