Summer Fish Skillet Recipe
Summer Fish Skillet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
On busy nights when you have big fish to fry, this fresh-tasting combo with cubed feta cheese and convenient fish fillets will offer just the meal-hour helper you need! —Simple & Delicious Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 packages (7.6 ounces each) frozen lemon butter grilled fish fillets
  • 1 tablespoon olive oil
  • 2 medium yellow summer squash, halved and sliced
  • 2 medium sweet orange peppers, chopped
  • 1/2 cup chopped red onion
  • 2 cups fresh salsa, drained
  • 4 ounces feta cheese, cubed
  • 2 packages (8.8 ounces each) ready-to-serve rice pilaf with orzo pasta

Directions

In a large skillet, cook fish fillets in oil over medium heat for 15-20 minutes, turning once or until fish flakes easily with a fork; remove and keep warm.
In the same skillet, saute the squash, peppers and onion until tender. Add salsa; cook 2 minutes longer. Return fish to skillet. Add cheese and heat through.
Prepare rice pilaf according to package directions. Serve with fish and vegetables. Yield: 4 servings.
Originally published as Summer Fish Skillet in Simple & Delicious June/July 2012, p15

Nutritional Facts

1 fish fillet with 1 cup vegetables and 1 cup rice: 442 calories, 15g fat (5g saturated fat), 80mg cholesterol, 1828mg sodium, 52g carbohydrate (11g sugars, 4g fiber), 25g protein.

  • 2 packages (7.6 ounces each) frozen lemon butter grilled fish fillets
  • 1 tablespoon olive oil
  • 2 medium yellow summer squash, halved and sliced
  • 2 medium sweet orange peppers, chopped
  • 1/2 cup chopped red onion
  • 2 cups fresh salsa, drained
  • 4 ounces feta cheese, cubed
  • 2 packages (8.8 ounces each) ready-to-serve rice pilaf with orzo pasta
  1. In a large skillet, cook fish fillets in oil over medium heat for 15-20 minutes, turning once or until fish flakes easily with a fork; remove and keep warm.
  2. In the same skillet, saute the squash, peppers and onion until tender. Add salsa; cook 2 minutes longer. Return fish to skillet. Add cheese and heat through.
  3. Prepare rice pilaf according to package directions. Serve with fish and vegetables. Yield: 4 servings.
Originally published as Summer Fish Skillet in Simple & Delicious June/July 2012, p15

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