Sage Butter Tilapia & Garlic Herb Rice
with Roasted Green Beans & Toasted Pecans
- Tree Nuts
- Fish
- Milk
- Wheat
Elegant tilapia gets a golden flour coating and aromatic sage butter treatment, and is served beside garlic herb rice and caramelized green beans. Toasted pecans crown each flaky fillet for satisfying crunch in every buttery, herby bite. Restaurant-worthy sophistication ready in under 30 minutes—no reservation required!
Ingredients
2 unit
Veggie Stock Concentrate
6 ounce
Green Beans
½ ounce
Pecans
(Contains: Tree Nuts)
11 ounce
Tilapia
(Contains: Fish)
1 unit
Lemon
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
¼ ounce
Sage
½ cup
Flour
(Contains: Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Trim green beans if necessary. Pick sage leaves from stems; chop leaves until you have 1 TBSP (2 TBSP for 4 servings). Quarter lemon. Roughly chop pecans.
-
In a small pot, combine rice, half the stock concentrates, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, toss green beans on a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until tender and browned, 12-15 minutes.
-
Meanwhile, pat tilapia* dry with paper towels; season generously all over with remaining garlic powder, a pinch of salt, and pepper.
-
Place flour in a medium bowl; add tilapia and press to evenly coat. Gently shake off any excess flour.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add seasoned tilapia and cook until browned and cooked through, 4-6 minutes per side. (For 4 servings, work in batches.) TIP: It’s OK if fish breaks apart when flipping.
- In the last minute of cooking, push tilapia to one side of pan. On empty side, add sage, half the garlic herb butter, remaining stock concentrate, ¼ cup water, ½ TBSP plain butter, and a squeeze of lemon juice (½ cup water and 1 TBSP plain butter for 4 servings). Cook, stirring constantly, until sauce is fully combined. (For 4, remove tilapia from pan before making sauce, then add back to pan once sauce is done.)
- Taste and season sauce with salt and pepper if desired.
-
Once rice is done, fluff with a fork and stir in remaining garlic herb butter. Taste and season with salt and pepper if desired.
-
Divide rice, green beans, and tilapia with pan sauce between plates in separate sections. Top tilapia with pecans and serve with remaining lemon wedges on the side.
