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Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil.

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  • Preheat a grill or grill pan to medium heat. In a medium bowl, toss tilapia strips, tomatoes and artichokes with 3 tbsp. of the parsley and 2 tbsp. EVOO. Season with salt and pepper.

  • Thread tilapia strips, grape tomatoes and artichoke hearts on 8 skewers. Grill skewers, turning once, until fish is opaque, 9 to 11 minutes.

  • Meanwhile, add the orzo to the boiling water and cook until al dente, 8 to 10 minutes. Drain, transfer to a bowl and toss with the remaining 1 tbsp. parsley and EVOO. Season with salt and pepper.

  • Serve skewers with orzo and lemon wedges.

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