Tilapia with Pecan Brown Butter - Real Simple
20 minutes prep, 20 minutes total. 533 calories per serving
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- 1 cup(s) wild and long-grain rice blend
- 1 pound(s) green breans, trimmed
- 4 tablespoon(s) butter
- 1/4 cup(s) chopped pecans
- 2 tablespoon(s) fresh parsley, chopped
- 1 teaspoon(s) fresh lemon juice, plus lemon wedges for serving
- Kosher salt and black pepper
- 2 teaspoon(s) canola oil
- 4 6 oz. tilapia fillets, halved lengthwise
- 1. Cook the rice according to the package directions. Steam the green beans until tender, 6-8 minutes.
- 2. Meanwhile, cook the butter in a small saucepan over medium heat until foamy, 1-2 minutes. Stir in the pecans and cook, stirring, until the butter is golden brown, 2-3 minutes. Stir in the parsley, lemon juice, and 1/4 teaspoon each salt and pepper. Keep warm.
- 3. Heat the oil in a large nonstick skillet over medium-high heat. Season the tilapia with 1/2 teaspoon salt and 1/4 teaspoon pepper. In 2 batches, cook until opaque throughout, 2-3 minutes per side.
- 4. Drizzle the tilapia with the sauce and serve with the rice, green beans and lemon wedges.
This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.
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Tilapia with Pecan Brown Butter - Real Simple Recipe at a Glance
- COURSE: Main Dishes