Almond Tilapia and Peas-And-Carrots Rice

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 almond or slivered almond, toasted

Directions

1. 1

   In a medium saucepan, bring the broth and 1 tablespoon butter to a boil.

2. 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. 3

   Remove from the heat and fluff with a fork. Stir in the parsley and dill.

4. 4

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

5. 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. 6

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