Tilapia With Pecan Brown Butter

tilapia-pecan-brown-butter
Photo by José Picayo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 533 calories
    • Fat 24 g
    • Sat Fat 9 g
    • Cholesterol 103 mg
    • Sodium 441 mg
    • Protein 40 g
    • Carbohydrate 44 g
    • Sugar 3 g
    • Fiber 8 g
    • Iron 3 mg
    • Calcium 72 mg
  • October 2012

Ingredients

  1. Check 1cup wild and long-grain rice blend
  2. Check 1pound green beans, trimmed
  3. Check 4tablespoons unsalted butter
  4. Check 1/4cup chopped pecans
  5. Check 2tablespoons chopped fresh flat-leaf parsley
  6. Check 1teaspoon fresh lemon juice, plus lemon wedges for serving
  7. Check kosher salt and black pepper
  8. Check 2teaspoons canola oil
  9. Check 4 6-ounce tilapia fillets, halved lengthwise

Directions

  1. Cook the rice according to the package directions. Steam the green beans until tender, 6 to 8 minutes.
  2. Meanwhile, cook the butter in a small saucepan over medium heat until foamy, 1 to 2 minutes. Stir in the pecans and cook, stirring, until the butter is golden brown, 2 to 3 minutes. Stir in the parsley, lemon juice, and ¼ teaspoon each salt and pepper. Keep warm.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper. In 2 batches, cook until opaque throughout, 2 to 3 minutes per side.
  4. Drizzle the tilapia with the sauce and serve with the rice, green beans, and lemon wedges.