Seared Tilapia with Spinach and White Bean Orzo

Hello All, Happy Saturday!  If you are blessed, as we are, the weather has been amazing!  So make sure to spend time with loved ones, have fun, get outside and soak up some sunshine!  It's good for your soul.  Again, with nice weather comes lighter recipes.  And today is special because it's a meal lol.  Instead of just the one recipe I have hooked you up with dinner!  Well, Cooking Light has ;-) This is what hubbers and I had for dinner last night and it was super good.  I don't tolerate heat well, the recipe calls for 1/2 teaspoon crushed red pepper, adjust accordingly.  That's my only warning lol.  Otherwise it's a really nice light meal.  I did serve the lemon slices and after using them I realized they were the reason I was able to handle what heat level I had made it at. Ha ha! And of course the lemon plays well with the fish.  :).  Hope your residents enjoy!  Have a blessed weekend and I will see you Tuesday!

Oh, Again, Cooking Light Weekly Meal Planner is the home of this recipe.

Seared Tilapia with Spinach and White Bean Orzo

3/4 Cup uncooked orzo pasta

4 (6 oz) Tilapia fillets

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1.5 Tablespoons olive oil, divided

1/2 teaspoon crushed red pepper

3 garlic cloves, minced

1 (5 oz) package fresh baby spinach

1 Cup halved grape tomatoes

1 15 oz can unsalted cannellini beans

4 lemon wedges (optional)

Cook orzo according to package directions, omitting salt and fat.

While pasta cooks, sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper.  Heat a large nonstick skillet over medium-high heat.  Add 1 tablespoon oil to pan; swirl to coat.  Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.  Remove fish from pan, and keep warm.

Add remaining 1.5 teaspoons oil to pan.  Add crushed red pepper and garlic; saute 30 seconds.  Add spinach; saute 1 minute or just until spinach wilts.  Stir in tomatoes, beans, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper; cook 1 minute or just until thoroughly heated.  Remove pan from heat.  Add pasta to pan; toss to coat.  Divide pasta mixture among 4 plates and top with fish fillets.  Serve with lemon wedges if desired.

Serves 4