Tilapia with lemontarragon sauce
Preparation time: 1 hr and 5 min
1 1/3 cups uncooked whole wheat orzo or rosamarina pasta (8 oz)
1 bag (6 oz) fresh baby spinach leaves
2 tablespoons olive oil
2 teaspoons finely shredded lemon or orange peel
1/4 teaspoon salt
1 1/2 lb tilapia or other mild-flavored fish fillets, cut into 6 serving pieces
1/2 teaspoon seasoned salt
1/4 cup vegetable broth
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon chopped fresh or 1/4 teaspoon dried tarragon leaves
Paprika, if desired
1. Cook orzo as directed on package, omitting salt and oil; drain. Return to saucepan; immediately toss hot orzo with spinach, 1 tablespoon of the oil, the lemon peel and salt.
2. Meanwhile, sprinkle both sides of fish with seasoned salt. In 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add fish; cook 4 to 6 minutes, turning once, until fish flakes easily with fork. Transfer fish from skillet to serving platter; cover to keep warm.
3. Add broth and lemon juice to skillet; stir to loosen brown particles from bottom of skillet. Stir in mustard and tarragon with whisk; cook over medium heat, stirring frequently, until sauce is hot.
4. Sprinkle fish with paprika; spoon sauce over fish. Serve with spinach orzo.