Tilapia with Scallion Rice, Almonds & Lemon
Green Beans & Green Goddess Sauce
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
Creamy and crisp, soft and crunchy, this amazing fish dish has it all. Gently cook fillets of tilapia with a whiff of lemon pepper until white and flaky. They float next to comforting mounds of white rice speckled with scallions and tender-crisp servings of green beans. Serve with the crackle of almonds, a bright squirt of lemon and creamy, herby, tangy Green goddess sauce that bestows its blessings upon each plate.
We will send you:
- 2 Tilapia fillets
- 300g Green beans
- 1 Bunch of dill
- 2 Scallions
- 1 Lemon
- 25g Almonds
- 160g White rice
- 43ml Sour cream
- 5g Fisherman’s Fave spices (brown sugar, lemon pepper, fennel, rosemary, dill, red bell pepper, sunflower oil)
Contains: Almonds, Milk, Tilapia
You will need:
2 Medium pots
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
6 g
Sodium
160 mg
Total Carb
82 g
Sugars
7 g
Protein
42 g
Fibre
8 g
Preparation
Cook the rice
Bring a medium pot of salted water to a boil. In a second medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Blanch the green beans
Meanwhile, remove the stem ends of the green beans. Add to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.
Toast the almonds
Meanwhile, heat a large, dry pan (non-stick if possible) on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
Cook the tilapia
Pat the tilapia dry with paper towel; season with ½ the spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through. Transfer to a plate and keep warm.
Make the green goddess sauce
Meanwhile, thinly slice the scallions crosswise. Roughly chop the dill stems and fronds. Halve the lemon; juice ½ and quarter the remaining ½. In a small bowl, combine the sour cream, dill, lemon juice, ½ the scallions, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
Finish & serve
To the pot of rice, add the remaining scallions; stir well. Divide the rice, tilapia and green beans between your plates. Drizzle with the green goddess sauce. Garnish with the almonds and lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
