Tilapia With Pecan Brown Butter

Tilapia With Pecan Brown Butter
José Picayo
The brown butter sauce can be made up to 2 hours in advance.

Get the recipe for Tilapia With Pecan Brown Butter.

Get the shopping list for Week 4 recipes.
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
cup
wild and long-grain rice blend
1
pound
green beans, trimmed
4
tablespoons
unsalted butter
1/4
cup
chopped pecans
2
tablespoons
chopped fresh flat-leaf parsley
1
teaspoon
fresh lemon juice, plus lemon wedges for serving
kosher salt and black pepper
2
teaspoons
canola oil
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.

 

Dawn Perry
October 2012

Nutritional Information

  • Per Serving
  • Calories 533
  • 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
What does this mean? See Nutrition 101.