- 4
Ingredients
- 1/2 cup PLANTERS Chopped Pecans, toasted
- 1/3 cup KRAFT Grated Parmesan Cheese
- 1/4 cup chopped fresh parsley
- 3 Tbsp. lemon juice, divided
- 1 Tbsp. olive oil
- 4 tilapia fillets (1 lb.)
- 1 cup instant brown rice, uncooked
- 1 can (14 oz.) fat-free reduced-sodium chicken broth
- 1 cup small broccoli florets
Preparation
Step 1
PREHEAT oven to 375ºF. Combine pecans, cheese, parsley, 2 Tbsp. of the lemon juice and the oil. Place fish in single layer in shallow baking dish; spread with pecan mixture. Drizzle with remaining 1 Tbsp. lemon juice.
BAKE 10 to 12 min. or until fish flakes easily with fork. Meanwhile, cook rice as directed on package, substituting broth for the water and adding broccoli to the boiling broth along with the rice.
SERVE fish with the rice mixture.
Substitute
Prepare as directed, using flounder or another variety of white fish.
Purchasing and Storing Fresh Fish
Look for fresh fish fillets and steaks with a firm texture, moist appearance and fresh mild odor (they should not smell fishy). Whole fish should have bright clear eyes and red to bright pink gills. Store in the coldest part of the refrigerator up to 2 days.