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Seared Tilapia & Orzo Pasta
with Mushrooms & Salsa Verde
25 MIN
2 Servings
From the Test Kitchen
This simple, flavorful dish pairs seared tilapia with orzo pasta tossed with tender mushrooms and our own zesty Italian salsa verde, which also makes for a bright finish when spooned over the fish just before serving.
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NutritionPER SERVING
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Calories610 Cals (est.)
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fresh
ingredients
Title
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2 Tilapia Fillets
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4 oz Orzo Pasta
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4 oz Cremini Mushrooms
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2 Tbsps All-Purpose Flour
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⅓ cup Salsa Verde
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Cook the pasta
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta 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.
2
Prepare & cook the mushrooms
Meanwhile, using a damp paper towel, gently brush off any dirt from the mushrooms; thinly slice. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the mushrooms are softened. Transfer to a bowl. Wipe out the pan.
3
Coat & cook the fish
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. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fish (shaking off any excess flour before adding). Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.
*An instant-read thermometer should register 145°F.
4
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked mushrooms, half the salsa verde, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked fish and remaining salsa verde. Enjoy!
1
Cook the pasta
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta 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.
2
Prepare & cook the mushrooms
Meanwhile, using a damp paper towel, gently brush off any dirt from the mushrooms; thinly slice. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the mushrooms are softened. Transfer to a bowl. Wipe out the pan.
3
Coat & cook the fish
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. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fish (shaking off any excess flour before adding). Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.
*An instant-read thermometer should register 145°F.
4
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked mushrooms, half the salsa verde, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked fish and remaining salsa verde. Enjoy!
Tips from Home Chefs