Ingredients:

  • 1 cup (190g) long-grain white rice
  • 2 cups (480ml) low-sodium chicken broth
  • 2 tbsp (28g) unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) lemon zest
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 (6 oz / 170g) tilapia fillets
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (14g) unsalted butter
  • 1 clove garlic, minced
  • 1/2 tsp (3g) paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • Fresh parsley for garnish

Instructions:

  1. Rinse the rice under cold water until the water runs clear.
  2. Heat 2 tbsp (28g) of butter in a 12-inch oven-safe skillet over medium heat. Add the minced garlic and dry rice, stirring constantly for 2-3 minutes until the rice smells nutty and looks slightly translucent.
  3. Stir in the chicken broth, salt, pepper, lemon juice, and zest. Bring to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 15-17 minutes.
  4. Remove rice from heat and let it sit, covered, for 5 minutes.
  5. While the rice rests, pat the tilapia fillets completely dry with paper towels. Season both sides with paprika, salt, and pepper.
  6. Heat olive oil in a separate pan over medium-high heat. Sear the fillets for 3-4 minutes per side until golden-brown.
  7. In the final minute of cooking, add 1 tbsp (14g) of butter and the minced garlic to the pan, spooning the foaming butter over the fish.
  8. Spoon a generous portion of lemon rice into the center of the plate and top with a tilapia fillet.