Ingredients for Almond Tilapia And Peas And Carrots Rice
- 1 ½ cups vegetable broth
- 2 tablespoons butter
- 1 cup long-grain rice
- ½ cup chopped carrots
- ½ cup frozen peas
- 2 chopped scallions
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon olive oil
- 2 (6-ounce) tilapia fillets
- to taste salt and pepper
- 1 tablespoon all-purpose flour
- juice of ½ lemon
- ¼ cup slivered almonds
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How to Make Almond Tilapia And Peas And Carrots Rice
- Prepare the rice pilaf: In a medium saucepan, bring 1 ½ cups vegetable broth and 1 tablespoon butter to a boil.
- Add 1 cup long-grain rice and ½ cup chopped carrots. Stir to combine.
- Reduce heat to low, cover, and simmer for 12 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in ½ cup frozen peas and 2 chopped scallions. Cook for 4 minutes more.
- Remove from heat and fluff with a fork. Stir in 1 tablespoon chopped fresh parsley and 1 tablespoon chopped fresh dill.
- While the rice cooks, prepare the tilapia: In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat.
- Season 2 (6-ounce) tilapia fillets with salt and pepper. Lightly dust with 1 tablespoon all-purpose flour.
- Add the tilapia to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Squeeze the juice of ½ lemon over the cooked fish.
- Top the tilapia with ¼ cup slivered almonds and serve immediately with the carrot, pea, and rice pilaf.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
17g
Fat
28g
Carbs
16g
