Skillet Fish and Vegetables

Dinner ready in just 20 minutes! Enjoy this fish and vegetables skillet recipe that's made in just 2 steps!

  • prep time 20 min
  • total time 20 min
  • ingredients 7
  • servings 4

Ingredients

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
  • 1 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.
  • 2 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    250
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    460mg
    460%;
    Total Carbohydrate
    33g
    33%
    (Dietary Fiber
    3g
    3%
      Sugars
    2g
    2%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    90%;
    Vitamin C
    4%;
    Calcium
    6%;
    Iron
    6%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 2 1/2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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