1. Cook the rice according to the package directions. Steam the green beans until tender, 6-8 mins.
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. 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. Drizzle the tilapia with the sauce and serve with rice, green beans, and lemon wedges.
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