- 1/2 cup uncooked whole wheat orzo
- 2 tsp olive oil
- 1 clove garlic, minced
- 14.5 oz can petite diced tomatoes
- 2 tsp drained capers
- 1/8 tsp crushed red pepper
- 3/4 lb tilapia fillets
- 1/8 tsp salt
- 1/8 tsp pepper
Cook orzo according to package. Separately, heat 1 tsp oil in small saucepan over medium heat. Add garlic and saute for 1 minute. Add tomatoes, capers, and crushed red pepper. Cook 6-8 minutes, or until heated thoroughly. Meanwhile, heat remaining 1 tsp olive oil in nonstick skillet over medium-high heat. Sprinkle tilapia with salt and pepper and cook fillets 3 minutes each side, or until flakes with a fork. Divide orzo and top with tilapia and tomato mixture. Makes 2 servings.