Looking for a seafood dinner? Then check out this flavorful fish and vegetables skillet recipe that is ready in 20 minutes.
Skillet Fish and Vegetables
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 7
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
Instructions
-
Step1In 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.
-
Step2Uncover 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
250
Calories
3g
Total Fat
23g
Protein
33g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 25
- Total Fat
- 3g
- 5%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 25mg
- 8%
- Sodium
- 460mg
- 19%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 2g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 90%
- 90%
- Vitamin C
- 4%
- 4%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 1/2 Very Lean Meat;Tips from the Betty Crocker Kitchens
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