Salsa Verde Tilapia with Spinach, Tomatoes & Orzo Pasta

Salsa Verde Tilapia

with Spinach, Tomatoes & Orzo Pasta

Group Created with Sketch. 20 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving
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This simple, flavorful dish pairs seared tilapia with orzo pasta tossed with sautéed tomatoes and spinach, and our own Italian-style salsa verde. It’s all finished with some more of the zesty, verdant sauce spooned on top just before serving.
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Salsa Verde Tilapia with Spinach, Tomatoes & Orzo Pasta
Title
  • 4 Tilapia Fillets
  • ½ lb Orzo Pasta
  • 5 oz Baby Spinach
  • ½ lb Grape Tomatoes
  • ⅓ cup Salsa Verde
  • ¼ cup Rice Flour
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ tsp Crushed Red Pepper Flakes
Prepare the tomatoes:
1 Prepare the tomatoes:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Stir to coat. 

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Coat & cook the fish:
3 Coat & cook the fish:

Meanwhile, on a large plate, combine the flour and spice blend. Season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the seasoned flour (shaking off any excess flour). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fish. Cook 3 to 4 minutes per side, or until browned and cooked through.** Transfer to a separate plate. Wipe out the pan.  

**An instant-read thermometer should register 145°F.

Cook the vegetables:
4 Cook the vegetables:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the spinach. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the crème fraîche, cooked vegetables, half the salsa verde, and 1 teaspoon of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked fish and remaining salsa verde. Enjoy! 

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Prepare the tomatoes:
1 Prepare the tomatoes:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Stir to coat. 

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Cook the pasta:
Coat & cook the fish:
3 Coat & cook the fish:

Meanwhile, on a large plate, combine the flour and spice blend. Season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the seasoned flour (shaking off any excess flour). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fish. Cook 3 to 4 minutes per side, or until browned and cooked through.** Transfer to a separate plate. Wipe out the pan.  

**An instant-read thermometer should register 145°F.

4 Cook the vegetables:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the spinach. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat.

Cook the vegetables:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the crème fraîche, cooked vegetables, half the salsa verde, and 1 teaspoon of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked fish and remaining salsa verde. Enjoy!