Gorton's tilapia fillets come ready to grill, their sauce already built in with garlic and paprika. Pair them with a quick rice pilaf brightened with lemon and parsley for a weeknight dinner that comes together in under twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 620 calories a serving, 33 g protein, 101 g carbohydrate, 9 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a small pot with 1 tablespoon butter and a pinch of salt. Stir in 1 cup rice, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.15 min
2. While the rice cooks, heat a skillet over medium-high heat. Place 2 tilapia fillets skin side up in the dry pan and cook for 3 minutes until the underside is golden.3 min
3. Flip the fillets and cook for 2 to 3 minutes more until the fish is opaque throughout and the sauce thickens slightly. Season with salt and pepper.3 min
4. When the rice is done, fluff it with a fork and stir in the minced garlic, juice from half the lemon, and 2 tablespoons fresh parsley. Taste and adjust salt and pepper as needed. Divide the rice between two plates, top with a tilapia fillet, and serve with lemon wedges from the remaining half.

Note Swap the lemon for lime if you prefer. Leftovers keep refrigerated for two days; reheat gently. Serve with a simple green salad or steamed broccoli on the side to stretch the meal.