Tilapia with lemontarragon sauce


Tilapia with lemontarragon sauce

Servings: 6

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.



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