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.
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