José Picayo
Hands-On Time
20 Mins
Total Time
20 Mins
Yield
Serves 4

How to Make It

Step 1

Cook the rice according to the package directions. Steam the green beans until tender, 6 to 8 minutes.

Step 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.

Step 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.

Step 4

Drizzle the tilapia with the sauce and serve with the rice, green beans, and lemon wedges.

Chef's Notes

 

Ratings & Reviews

/5
Reviews
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