- 4 6-ounce tilapia fillets
- Kosher salt
- Freshly ground pepper
- 3/4 cup all-purpose flour
- 1/4 teaspoon paprika, plus more for sprinkling
- 2 large eggs
- 2 cups minute rice
- 1/4 cup Newman’s Own Organics Olive oil
- 1 1/4 cups low-sodium chicken broth
- 1/4 cup whole milk
- 2 tablespoons cream cheese
- 1 tablespoon chopped fresh/dry parsley
Meanwhile, sprinkle the fish all over with 1/2 teaspoon salt, and pepper to taste. Combine the flour and paprika in a shallow dish. Beat the eggs in another dish. Dip each fish fillet in the eggs, then dredge in the flour mixture, turning to coat. Reserve the flour mixture.
Heat 3 tablespoons olive oil in a skillet over medium-high heat. Working in batches, fry the fish until cooked through, 3 to 4 minutes per side for a nice golden brown. Transfer to a plate and tent with foil. Wipe out the skillet when finished with fish.
Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Whisk in 3 tablespoons of the reserved flour mixture, then add the chicken broth and 1/4 cup water; bring to a boil, whisking. Add the milk, cream cheese and parsley; cook, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper.
Heat up the required water in a pan for your minute rice and cook as directed.
Divide the rice and fish among plates and top with the sauce and sprinkle with paprika. Serve with the fresh green beans, asparagus, or potatoes.
This is a great recipe for someone who loves fish and for those who may not. For those who do not like this I promise you would forget you were eating fish! Don’t believe me give it a try and let me know how it turns out.