Lemon Parmesan Tilapia with Jasmine Rice

• 2 cups jasmine rice
• 4 tilapia filets (experiment with your favorite fish!)  sea bass, snapper, mahi mahi are all great with this too!
• 1/4 stick butter
• olive oil
• 1/4 cup lemon juice
• 1/4 cup white wine
• 1/4 cup shaved parmesan
• 3-4 sprigs fresh parsley – chopped
• 1/2 teaspoon garlic powder
• 1/2 cup all purpose flour
• salt & pepper

Get your rice started.  For four cups of rice, put four cups of water in a pot with a little olive oil and bring to a boil.  Add 2 cups of rice, let boil one minute and stir.  (If you want – make enough rice for Mon & Tues) Drop temperature to low, cover rice and leave it alone for 20 minutes. We’re big rice eaters – so we make a lot – cut this in half if you’re not! 😉

In large skillet, heat ¼ stick of butter, 2 tablespoons olive oil.  Lightly dredge filets in flour.  Season with salt/pepper/garlic.  Gently sauté in butter & olive oil – cook 5-6 minutes per side until fish is white throughout.  Sprinkle top of each with shaved parmesan.  Add ¼ cup lemon juice and ¼ cup white wine and scrape up the drippings from the pan.  (drippings are great over rice!)  Serve with lemon wedges,  steamed broccoli or salad.

Want to kick it up a little?  Add 1/2 teaspoon chili powder to the flour before dredging your fish.  We like it that way served with red beans & rice & a dash of hot sauce!

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