Ingredients
8
ounces dried whole wheat orzo pasta
1
(5- to 6-ounce) package baby spinach
2
tablespoons olive oil
2
teaspoons finely shredded lemon or orange peel
1/4
teaspoon salt
1 1/2
pounds fresh or frozen tilapia fillets or other lean white fish fillets
1/2
teaspoon seasoned salt
1/4
cup reduced-sodium chicken broth
1
tablespoon lemon juice
1
teaspoon Dijon-style mustard
1
teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
Paprika (optional)
Preparation
For Spinach Orzo, prepare orzo according to package directions; drain. Return to hot pan; immediately toss orzo with spinach, half of the olive oil, the lemon peel, and salt.
Meanwhile rinse fish; pat dry with paper towels. Sprinkle all sides of the fish with seasoned salt. In a very large skillet heat remaining 1 tablespoon oil over medium heat. Add fish in a single layer; cook for 2 minutes. Using a wide spatula, carefully turn fish over; cook about 2 minutes more or until fish flakes easily when tested with a fork. Transfer fish to a serving platter. Cover and keep warm.
For sauce, add broth and lemon juice to skillet. Using a whisk, scrape up any crusty bits in the skillet. Whisk in mustard and tarragon; heat through.
Serve fish with Spinach Orzo. If desired, sprinkle fish with paprika. Pour sauce over fish.
