- 3 Tablespoons butter
- 1 Tablespoon grated lemon zest
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon paprika
- 1/4 Teaspoon salt
- 1 pound whole fresh or frozen Tilapia (if frozen, thaw before proceeding with the recipe)
- 2 Tablespoon butter
- 1/2 cup onion, diced
- 1/4 cup carrot, diced
- 1/4 cup celery, diced
- 1/2 Teaspoon salt
- 2 10 ounce packages of frozen microwaveable white rice
To Cook The Tilapia:
Place 3 Tablespoons of butter in a 12 inch skillet over medium heat. When the butter has melted and is sizzling slightly add the lemon, pepper, paprika and 1/4 teaspoon salt to the pan with the butter. Add the fish fillets to the pan. Cook the fillets 10 – 15 minutes turning once while it cooks until the fish flakes easily with a fork and is slightly browned. Remove the fillets from the pan to a plate.
To Make The Rice:
Melt 2 Tablespoon of butter in the same pan you cooked the Tilapia in. Add the onion, carrot, celery and a 1/2 Teaspoon of salt to the pan. Cook the ingredients about 10 minutes or until the onion is softened and the carrot and celery are tender.
Cook the rice according to the package directions while the vegetables are sautéing in the skillet. When the rice is done cooking, remove it from the microwave, open the bag and place the rice into a medium size bowl. Stir the sauteed vegetables into the rice. Serve the rice with the Tilapia.