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Main dishes

Pecan-Parmesan Fish Fillets

Pecan-Parmesan Fish Fillets recipe
photo by:kraft
Tender, flaky tilapia with crunchy pecans and savory Parmesan: It's a fish dish that's easy enough for weeknights but special enough for parties.
time
prep:
40 min
total:
40 min
servings
total:
4 servings
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What You Need

1
cup  long-grain brown rice, uncooked
1
can  (14 oz.) fat-free reduced-sodium chicken broth
1
cup  water
1
cup  small broccoli florets
1/2
cup  chopped PLANTERS 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.)

Make It

HEAT oven to 375ºF.

COOK rice as directed on package, using broth and water and adding broccoli to the cooking liquid for the last 5 min. of the rice cooking time.

MEANWHILE, combine nuts, cheese, parsley, 2 Tbsp. lemon juice and oil. Place fish in single layer in shallow baking dish; spread with nut mixture. Drizzle with remaining lemon juice. Bake 10 to 12 min. or until fish flakes easily with fork.

SERVE fish with rice mixture.

Kraft Kitchens Tips

Substitute
Prepare using another variety of flaky white fish, such as flounder.
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.
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