Almond Tilapia and Peas-And-Carrots Rice

Submitted by dicentra

"Rachael Ray."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 3⁄4 cups chicken broth
• 2 tablespoons butter
• 1 cup long-grain rice
• 2 carrots, finely chopped
• 1 cup frozen peas
• 3 scallions, finely chopped
• 1⁄3 cup chopped flat leaf parsley (a generous handful)
• 3 tablespoons fresh dill, chopped
• 1 tablespoon extra virgin olive oil (EVOO)
• 24 ounces tilapia fillets
• salt and pepper
• flour, for dusting
• 1⁄2 lemon
• 1⁄4 cup toasted almonds or 1/4 cup slivered almonds, toasted

directions

1. In a medium saucepan, bring the broth and 1 tablespoon butter to a boil.
2. Stir in the rice and carrots, cover the pan and simmer for 12 minutes. Stir in the peas and scallions and cook for 4 minutes.
3. Remove from the heat and fluff with a fork. Stir in the parsley and dill.
4. While the rice cooks, in a large skillet, melt the remaining 1 tablespoon butter in the EVOO, 1 turn of the pan.
5. Season the fish with salt and pepper and dust lightly with flour. Add the fish to the skillet and cook, turning once, until golden and firm, 3 to 4 minutes on each side.
6. Squeeze the lemon over the cooked fish. Top with the nuts and serve with the veggie rice.

Reviews

[tomsawyer]

I found this recipe to be quite interesting. I found that the rice had an interesting combination but was really quite good at the end. I was able to use fresh herbs since I have an herb garden. This really made the rice taste good. The only thing I was slightly disappointed in was that the Tilapia was rather plain. Though I must say the lemon juice was a good feature in addition to the almonds. All in all it was a nice square meal.