Almond Tilapia And Peas And Carrots Rice Recipe

Ingredients for Almond Tilapia And Peas And Carrots Rice

• Chicken Broth
• 2 tablespoons butter
• Long Grain Rice
• ½ cup chopped carrots
• Frozen Peas
• 2 chopped scallions
• Flat Leaf Parsley
• Fresh Dill
• Extra Virgin Olive Oil
• Tilapia Fillets
• Salt and pepper to taste
• 1 tablespoon all-purpose flour
• ½ lemon
• Toasted Almonds

How to Make Almond Tilapia And Peas And Carrots Rice

1. Prepare the rice pilaf: In a medium saucepan, bring 1 ½ cups vegetable broth and 1 tablespoon butter to a boil.
2. Add 1 cup long-grain rice and ½ cup chopped carrots. Stir to combine.
3. Reduce heat to low, cover, and simmer for 12 minutes, or until the rice is tender and the liquid is absorbed.
4. Stir in ½ cup frozen peas and 2 chopped scallions. Cook for 4 minutes more.
5. Remove from heat and fluff with a fork. Stir in 1 tablespoon chopped fresh parsley and 1 tablespoon chopped fresh dill.
6. While the rice cooks, prepare the tilapia: In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat.
7. Season 2 (6-ounce) tilapia fillets with salt and pepper. Lightly dust with 1 tablespoon all-purpose flour.
8. Add the tilapia to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
9. Squeeze the juice of ½ lemon over the cooked fish.
10. Top the tilapia with ¼ cup slivered almonds and serve immediately with the carrot, pea, and rice pilaf.