Healthified Seared Tilapia with Lemon-Tarragon Sauce

 

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 Progresso® 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)

• 1 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.
• 2 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.
• 3 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.
• 4 Serve fish with Spinach Orzo. If desired, sprinkle fish with paprika. Pour sauce over fish.