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Seared Tilapia & Orzo Pasta
with Mushrooms & Salsa Verde
20 MIN
2 Servings
From the Test Kitchen
This simple, flavorful dish pairs seared tilapia with orzo pasta tossed with tender mushrooms and our own Italian salsa verde. Some of the zesty, herb-based sauce also makes for a bright finish when spooned over the final dish.
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NutritionPER SERVING
-
Calories600 Cals (est.)
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fresh
ingredients
Title
-
2 Tilapia Fillets
- 4 oz Orzo Pasta
- 2 Tbsps All-Purpose Flour
-
⅓ cup Salsa Verde
- ¼ tsp Crushed Red Pepper Flakes
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
- 4 oz Cremini Mushrooms
time-saving
tips & techniques
step-by-step
instructions
1
Cook the pasta:
Fill a medium pot 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:
While the pasta cooks, using a damp paper towel, gently brush off any dirt from the mushrooms. Thinly slice the mushrooms. 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 and 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 (tapping off any excess coating before adding). Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat.
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 cooked fish over the finished pasta. Top the fish with the remaining salsa verde. Enjoy!
1
Cook the pasta:
Fill a medium pot 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:
While the pasta cooks, using a damp paper towel, gently brush off any dirt from the mushrooms. Thinly slice the mushrooms. 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 and 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 (tapping off any excess coating before adding). Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat.
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 cooked fish over the finished pasta. Top the fish with the remaining salsa verde. Enjoy!
Tips from Home Chefs