Rating: 3.5 stars
73 Ratings
  • 5 star values: 18
  • 4 star values: 18
  • 3 star values: 10
  • 2 star values: 21
  • 1 star values: 6


Credit: José Picayo

Recipe Summary

20 mins
20 mins
Serves 4


Ingredient Checklist


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

  • 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.

  • 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.

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

Nutrition Facts

533 calories; fat 24g; saturated fat 9g; cholesterol 103mg; sodium 441mg; protein 40g; carbohydrates 44g; sugars 3g; fiber 8g; iron 3mg; calcium 72mg.