Feel free to sub another sustainable fish, such as flounder or red snapper, for the tilapia in this versatile dish.
3/4 cup uncooked orzo pasta
4 (6-ounce) tilapia fillets
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 1/2 tablespoons olive oil, divided
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
1 (5-ounce) package fresh baby spinach
1 cup halved grape tomatoes
1 (15-ounce) can unsalted cannellini beans
4 lemon wedges (optional)
How to Make It
Cook orzo according to package directions, omitting salt and fat.
While pasta cooks, sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm.
Add remaining 1 1/2 teaspoons oil to pan. Add crushed red pepper and garlic; sauté 30 seconds. Add spinach; sauté 1 minute or just until spinach wilts. Stir in tomatoes, beans, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook 1 minute or just until thoroughly heated. Remove pan from heat. Add pasta to pan; toss to coat. Divide pasta mixture among 4 plates, and top with fish fillets. Serve with lemon wedges, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov
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