Skillet Fish And Veggies Food

SKILLET FISH AND VEGETABLES

Steps:

• In 12-inch nonstick skillet, combine broth, carrots, celery and parsley flakes. Bring to a boil. Reduce heat to medium-low; cover and cook 3 minutes.
• Uncover skillet; return to a boil. Stir in rice. Top with orange roughy fillets; sprinkle with garlic-pepper blend. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until liquid is absorbed and center of fish flakes easily with fork. Garnish with fresh parsley sprigs if desired.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

SKILLET FISH AND VEGGIES

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Cook leeks and carrots in butter 3 minutes, stirring frequently, until softened.
• Mound vegetable mixture into 4 piles in skillet. Place 1 piece of fish on each mound. Pour corn over fish. Reduce heat to medium-low. Cover; cook 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.

SPICY FISH & VEGETABLE SKILLET

Steps:

• Blend first 3 ingredients in blender until smooth.
• Heat dressing in large skillet on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring occasionally. Add garlic; cook and stir 1 min. Stir in potatoes, carrots and tomato mixture; bring to boil. Cover; simmer on medium-low heat 20 min. Add fish; cook, covered, 10 min. or until fish flakes easily with fork.
• Meanwhile, melt butter in small skillet on medium heat; stir in cracker crumbs. Cook 4 min. or until lightly browned; stirring occasionally. Stir in cilantro.
• Sprinkle crumb mixture over fish before serving.