Skillet Crisp Tilapia with Asparagus Barley Risotto
Flavor up your dinner with this delicious dish! A medley of spices brings Skillet Crisp Tilapia to life when paired with asparagus and barley risotto.
- Pour the broth into a saucepan set over medium heat; bring to a simmer. Reduce the heat to low to maintain heat.
- Heat the oil in a Dutch oven set over medium heat. Add the onion, celery, carrot and garlic. Cook for 5 or until softened. Add the barley, bay leaf, salt and pepper. Cook for 2 minutes or until well coated.
- Ladle in 1 cup broth. Cook, stirring constantly, until almost all the liquid is absorbed. Continue to add all but 1/2 cup of the broth, 1 cup at a time and stirring constantly, for 25 to 30 minutes or until the barley is tender but still slightly toothsome in the center.
- Stir in the asparagus, reserved 1/2 cup broth, parsley, lemon juice and lemon zest. Cook for 5 minutes or until heated through. Season with salt and pepper to taste.
- Meanwhile, prepare the Skillet Crisp Tilapia with Garlic & Herb fillets according to package directions. Serve tilapia with barley risotto and lemon wedges, if desired.
• Substitute your favorite side dish for the barley risotto!
• Top the risotto with grated Parmesan cheese before serving.
1 package Gorton’s Skillet Crisp Tilapia with Garlic & Herb
Lemon wedges (optional)
Asparagus Barley Risotto:
4 cups sodium-reduced chicken or vegetable broth
2 tbsp olive oil
1 onion, finely chopped
1 rib celery, finely chopped
1 carrot, peeled and finely chopped
2 cloves garlic, chopped
1 cup pearl barley
1 bay leaf
1 bunch asparagus, trimmed and cut into 1-inch pieces
1/4 cup fresh parsley, chopped
2 tbsp lemon juice
1 tsp lemon zest, finely grated
1/4 tsp each salt and freshly ground pepper (optional)
Skillet Crisp Tilapia Garlic & Herb
5-Star Tilapia® lightly coated in garlic and herb seasoning.
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