Lemon-Pepper Double Tilapia and Zesty Rice
with Garlic Snap Peas and Horseradish Aioli
The aroma of garlic, butter and lemon will make you want to devour this fish recipe before it hits the table. A peppery horseradish aioli adds a nice zip, while a side of tender-crisp snap peas and zesty rice rounds out this delightful dish!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
600 g
Tilapia Fillets
(Contains Tilapia)
1 tsp
Garlic Salt
¾ cup
Basmati Rice
113 g
Sugar Snap Peas
1 tbsp
Lemon-Pepper Seasoning
½ unit(s)
Lemon
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Ginger-Garlic Puree
(Contains Egg, Mustard)
Not included in your delivery
0.06 tsp
Salt*
2.5 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Add rice, stock powder, half the Lemon-Pepper Seasoning and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, zest, then cut half the lemon (whole lemon for 4 ppl) into wedges.Trim sugar snap peas.Add mayo, horseradish sauce and 1/8 tsp (1/4 tsp) sugar to a small bowl. Season with garlic salt and pepper, to taste, then stir to combine.Add 1 tbsp (2 tbsp) butter to a large non-stick pan. Melt over medium-high heat.
While butter melts, pat tilapia dry with paper towels. Arrange on a foil-lined baking sheet.Drizzle melted butter over tilapia, then season with half the remaining garlic salt and remaining Lemon-Pepper Seasoning.Broil in the top of the oven until golden and cooked through, 5-6 min.**
Heat the same pan (from step 2) over medium-high.Add 1/2 tbsp (1 tbsp) butter, then sugar snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min.Add remaining garlic salt, then season with pepper. Cook, stirring often, until fragrant, 30 sec.Remove from heat.
Add lemon zest and 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts. Season with salt and pepper, to taste.
Divide zesty rice and sugar snap peas between plates. Top with tilapia.Dollop aioli over tilapia.Squeeze a lemon wedge over plate, if desired.
