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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
300 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
Lemon
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Ginger-Garlic Puree
(Contains Egg, Mustard)
2.5 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
0.13 tsp
Sugar*
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.