Tilapia with Pecan Brown Butter

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  • 1 cup(s) wild and long grain rice blend
  • 1 pound(s) green beans trimmed
  • 4 tablespoon(s) unsalted butter
  • 1/4 cup(s) pecans chopped
  • 2 tablespoon(s) flat leaf parsley chopped
  • 1 teaspoon(s) lemon juice plus lemon wedges for serving
  • 2 teaspoon(s) canola oil
  • 6 ounce(s) tilapia filets (4)
  • 3/4 teaspoon(s) salt (divided)
  • 1/2 teaspoon(s) pepper (divided)


  1. 1. Cook the rice according to the package directions. Steam the green beans until tender, 6-8 mins.
  2. 2. Meanwhile, cook the butter in a small saucepan over med high heat until foamy, 1-2 mins. Stir in the pecans and cook, stirring, until the butter is golden brown, 2-3 mins. Stir in the parsley,lemon juice,and 1/4 tsp each salt and pepper. Keep warm.
  3. 3. Heat the oil in a large nonstick skillet over med high heat. Season the tilapia with 1/2 tsp salt and 1/4 tsp pepper. In 2 batches, cook until opaque throughout, 2-4 mins per side.
  4. 4. Drizzle the tilapia with the sauce and serve with rice, green beans, and lemon wedges.
February 2013

This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.

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