Almond Tilapia and Peas-and-Carrots Rice

almond tilapia and peas-and-carrots rice
  • Prep Time
  • 4Servings


  • 1 3/4 cups chicken broth
  • 2 tablespoons butter
  • 1 cup long-grain rice
  • 2 carrots, 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
  • 4 6 ounces fillets tilapia
  • Salt and pepper
  • Flour, for dusting
  • 1/2 lemon
  • 1/4 cup sliced or slivered almonds, toasted


In a medium saucepan, bring the broth and 1 tablespoon butter to a boil. 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. Remove from the heat and fluff with a fork. Stir in the parsley and dill.

While the rice cooks, in a large skillet, melt the remaining 1 tablespoon butter in the EVOO, 1 turn of the pan. 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.

Squeeze the lemon over the cooked fish. Top with the nuts and serve with the veggie rice.