Panko Tilapia with Veggie Orzo

When you go to the store to buy ingredients for a particular recipe, you more than likely will not use them all so you are then left with a hodgepodge of random ingredients. Well that's the situation we were faced with tonight. We ate out the past 2 nights so we wanted to stay in, and by stay in, I mean cook at home and eat outside because the weather is amazing. So I gathered some ingredients and concocted a pretty flavorful dish.

Cook Time: 20 Minutes
Yields: 2 Servings

INGREDIENTS:

• 2 Tilapia Filets
• 1 Egg
• 1/4 Cup of Panko Flakes
• Salt and Pepper
• 1/4 TSP Oregano
• 2 TBSP Butter
• 1/2 Orzo
• 1/4 Zucchini (Diced)
• 1/4 Yellow Squash (Diced)
• 2 TBSP Diced Onions
• 1 Clove Garlic
• 1/2 Cup Frozen Broccolli
• 1 TBSP Red Wine Vinaigrette Dressing or other favorite salad dressing.

PREPARATION:

Boil 2 cups of water in a small saucepan and add the Orzo, cook for 9 minutes, drain and return to pot.

Heat 1 TBSP of butter in a medium frying pan and add the diced veggie and cook for 3-5 minutes or until softened. Transfer the veggies into the cooked orzo stir and keep warm.

Crack an egg with 1 Tsp of water and lightly beat in one plate, in another plate put the flakes, salt and pepper and oregano. Dip the Tilapia in the egg first and then into the flakes, patting to make sure the filet is covered.

Heat up another 1 TBSP Butter in the medium frying pan, add the fish and cook for 2-3 minutes on each side or until crispy brown.

Cook the frozen Broccolli according to the package and then add to the Orzo with the Red Wine Vinaigrette.

TO SERVE:

Place a tilapia filet over a bed of veggie orzo, and top with a slaw mixture (recipe below).

SLAW RECIPE:

• 1 Cup Shredded Cabbage
• 1 Roma Tomato
• 1 TSP Capers
• Salt and Pepper to taste
• 1 Clove of Garlic
• 1 TSP Red Wine Vinaigarette
• 1 TSP Cilantro
• 1 TBSP Diced Onion

Add all ingredients to a mixing bowl and reserve in the refrigerator until ready to use.

SOME HELPFUL TIPS:

• Be careful when flipping the filets in the pan as to not break them.  
• If after the first turn of the fish in the pan you notice it needs more butter, add some, you want it to sizzle but not burn.