Tilapia with Lemon-Tarragon Mustard Sauce

 Tilapia with Lemon-Tarragon Sauce

Ingredients
8 ounces dried whole wheat orzo pasta ) Well Seasoned Langley)
1 (5- to 6-ounce) package baby spinach
2 tablespoons olive oil
2 teaspoons finely shredded lemon or orange peel
1/4 teaspoon salt
1 1/2 pounds fresh or frozen tilapia fillets or other lean white fish fillets
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon Dijon-style tarragon mustard
Paprika (optional)

Process
For Spinach Orzo, prepare orzo according to package directions; drain. Return to hot pan; immediately toss orzo with spinach, half of the olive oil, the lemon peel, salt pepper to taste.

Meanwhile rinse fish; pat dry with paper towels. Sprinkle all sides of the fish with seasoned salt. In a very large skillet heat remaining 1 tablespoon oil over medium heat.

Add fish in a single layer; cook for 2 minutes. Using a wide spatula, carefully turn fish over; cook about 2 minutes more or until fish flakes easily when tested with a fork.
Transfer fish to a serving platter. Cover and keep warm.

For sauce, add broth and lemon juice to skillet. Using a whisk, scrape up any crusty bits in the skillet. Whisk in tarragon mustard heat through.

Serve fish with Spinach Orzo. If desired, sprinkle fish with paprika. Pour sauce over fish.