Tomato Basil Tilapia with Orzo and Broccoli

• tilapia filletpatted dry24 oz
• orzo:null10 oz
• broccoli floretscut into bite-size pieces12 oz
• crushed tomatoes:null2 cup
• red onionfinely diced3/4
• fresh basilthinly sliced8 tbsp
• cooking oil:null8 tsp
• chicken broth:null3 cup
• kosher salt:null2 tsp
• black pepper:null1 tsp

Instructions

1. 1Finely dice the red onion, cut the broccoli, and thinly slice the basil. Pat the tilapia dry without rinsing it, then season both sides with kosher salt and black pepper.
2. 2Bring the chicken broth to a boil in a covered skillet over medium-high heat. Stir in the orzo, lower the heat, cover, and simmer for 8-10 minutes, stirring once or twice, until the orzo is al dente and the liquid is nearly absorbed.
3. 3Stir in the broccoli, cover, and cook for 3-4 minutes until it is crisp-tender. Transfer the orzo and broccoli to a bowl.
4. 4Heat the cooking oil in the skillet over medium heat. Add the onion with a pinch of kosher salt and cook for 3-4 minutes until translucent and softened. Stir in the crushed tomatoes and cook for 3-4 minutes until fragrant and slightly reduced.
5. 5Nestle the tilapia into the tomato sauce, cover, and cook for 4-6 minutes until the fish is opaque and flakes easily with a fork, reaching 145°F (63°C) at the thickest part. Wash the board, knife, and hands with soap and water before touching anything else.
6. 6Taste the sauce and adjust with kosher salt, black pepper, and the basil. Spoon the tilapia and sauce over the orzo and broccoli.