Skillet Fish and Vegetables

Skillet Fish and Vegetables

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Fact
This attractive combination of brown rice, fish and vegetables, prepared in one skillet, minimizes clean-up time.
Ingredient Info
Like instant long grain white rice, instant brown rice has been partially cooked and dehydrated, so it cooks quickly. It is a good choice for a skillet meals with fish, which also cooks quickly.
Ingredient Substitution
Another mild fish, such as sole, can be used in place of the orange roughy.
Kitchen Tip
Fish is done when the flesh is flaky and opaque and the juices are milk-white.

Nutrition Information:

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