American · dinner
Lemon Garlic Tilapia with Pea Rice
A light seafood night between the cheesy pasta, butter chicken and quesadillas, using your rice, peas, onion and garlic.
- Total time
- 25 min
- Serves
- 2
- Est. cost
- $10
Ingredients
For 2 servings
Seafood
- tilapia fillet12 oz
Pantry & grains
- rice1 cup
- flour2 tbsp
- olive oil1 tbsp
Frozen
- frozen peas1 cup
Produce
- onion½
- garlic3 clove
- lemon1 piece
Dairy & eggs
- butter2 tbsp
Spices
- paprika1 tsp
- salt1 tsp
- black pepper½ tsp
Method
- 1
Heat 1 tsp oil in a medium pot over medium heat. Cook diced onion and half the minced garlic 3 minutes until soft.
- 2
Add rice, 2 cups water and 1/2 tsp salt. Bring to a boil, cover, reduce to low and cook 15 minutes until water is absorbed.
- 3
Pat tilapia dry. Mix flour, paprika, remaining salt and pepper on a plate, then dredge fillets lightly.
- 4
Heat remaining oil and 1 tbsp butter in a large skillet over medium-high. Cook fillets 3 minutes per side until golden and flaking easily. Move to a plate.
- 5
Lower heat to medium. Add remaining butter and garlic, stir 30 seconds, then add juice of the lemon and 2 tbsp water to make a quick sauce.
- 6
Stir frozen peas into the cooked rice, cover 2 minutes to heat through, then fluff with a fork.
- 7
Serve fish over pea rice and spoon the lemon garlic butter on top.
Kitchen note
Cook extra pea rice tonight. It reheats well and works as a fast base for leftover butter chicken or egg fried rice.Approximate per serving: 540 calories, 40g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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