Lemon-Pepper Double Tilapia and Zesty Rice
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Lemon-Pepper Double Tilapia and Zesty Rice

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!

Tags:
Quick
Allergens:
Tilapia
Milk
Soy
Sulphites
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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 piece

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*

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Nutrition Values

Calories580 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate48 g
Sugar3 g
Dietary Fiber2 g
Protein48 g
Cholesterol139 mg
Sodium1180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Zester
Small Bowl
Baking Sheet
Large Non-Stick Pan
Paper Towel
Aluminum Foil

Instructions

Cook rice
1

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.

Prep and make aioli
2

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.

Broil tilapia
3

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.**

Sauté sugar snap peas
4

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.

Finish rice
5

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.

Finish and serve
6

Divide zesty rice and sugar snap peas between plates. Top with tilapia.Dollop aioli over tilapia.Squeeze a lemon wedge over plate, if desired.