Skip to Content
Menu

Skillet Fish and Vegetables

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Nov 15, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

  • Step 
    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.
  • Step 
    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

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;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved