Skillet Fish And Veggies Recipes

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SKILLET FISH AND VEGETABLES



Skillet Fish and Vegetables image

Looking for a seafood dinner? Then check out this flavorful fish and vegetables skillet recipe that is ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 (14 1/2-oz.) can ready-to-serve chicken broth
1 cup fresh baby carrots, quartered lengthwise
1/2 cup chopped celery
1 tablespoon dried parsley flakes
1 3/4 cups uncooked instant brown rice
1 lb. orange roughy fillets
1/4 teaspoon garlic-pepper blend

Steps:

  • In 12-inch nonstick skillet, combine broth, carrots, celery and parsley flakes. Bring to a boil. Reduce heat to medium-low; cover and cook 3 minutes.
  • Uncover skillet; return to a boil. Stir in rice. Top with orange roughy fillets; sprinkle with garlic-pepper blend. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until liquid is absorbed and center of fish flakes easily with fork. Garnish with fresh parsley sprigs if desired.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 25 mg, Fiber 3 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 2 g

SKILLET FISH AND VEGGIES



Skillet Fish and Veggies image

You'll only have one pan to wash after cooking up this quick and colorful seafood dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons butter or margarine
1 cup sliced leeks
1 cup shredded carrots (from 10-oz bag)
1 lb cod fillets, cut into 4 serving pieces
1 can (11 oz) vacuum-packed whole kernel corn or whole kernel corn with red and green peppers whole kernel corn with red and green peppers, drained
Lemon wedges, if desired

Steps:

  • In 10-inch skillet, melt butter over medium-high heat. Cook leeks and carrots in butter 3 minutes, stirring frequently, until softened.
  • Mound vegetable mixture into 4 piles in skillet. Place 1 piece of fish on each mound. Pour corn over fish. Reduce heat to medium-low. Cover; cook 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.

Nutrition Facts : Calories 200, Carbohydrate 10 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 4 g, TransFat 0 g

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