Tilapia Piccata with Garlic and Herb Rice

This is one of my favorite recipes; especially during the week because it takes so little time. You can make lots of things Piccata-style, including chicken, shrimp, and other types of fish besides Tilapia. For rice, I have Wolfgang Puck's Multi-Cooker, which doubles as a rice cooker, but you can do the same thing cooking rice the traditional style. Note: this recipe, as most of my others, serves two people. If you want to make more, double or triple this.

Ingredients
For the Tilapia Piccata:

• 1 Tbsp. butter
• 1 Tbsp. Extra virgin olive oil
• 2 fillets Tilapia
• 1 cup low-sodium chicken broth
• 1 Tbsp. lemon juice, or about half a lemon squeezed
• Garlic powder
• Salt
• Pepper
• 1/4 cup Flour
• 2 Tbsp. Parmesan cheese
• 1 Tbsp. capers (optional)

For the Garlic and Herb Rice:

• 2 cups rice (White basmati is my favorite)
• 4 cups reduced-sodium chicken broth
• 2 Tbsp. butter
• 1/2 tsp. garlic powder
• 1/2 Tbsp. parsley
• 1/2 Tbsp. chives
• Salt and pepper, to taste

Directions:

1. Start cooking rice. If you don't have a rice cooker, this is how you do it: Place rice, chicken broth, and 1 Tbsp. butter in a pot. Bring to a boil. Once the broth has reached a boil, reduce heat to medium-low. Cover and let simmer until all the broth has absorbed, about 15 minutes.
2. While rice is cooking, heat a saute pan on medium with 1 Tbsp. butter and 1 Tbsp. olive oil
3. Season Tilapia with garlic powder, salt, and pepper
4. Combine flour and Parmesan cheese. Dredge Tilapia in this mixture and shake off any excess. Be sure that the entire fish is coated.
5. Place Tilapia in saute pan. Cook on each side until slightly browned, about 3 minutes per side. Remove from pan and place on a plate. Don't worry if the entire fish is cooked through because it will go back in the pan before serving
6. Pour 1 cup chicken broth and 1 Tbsp. lemon juice into the saute pan. Use a wooden spatula to stir; be sure to scrape up all the bits of flour. This helps thicken the sauce.
7. Let the sauce come to a boil and let boil for about 6-7 minutes; reduce heat to simmer for the remainder of the time. If you feel there is not enough sauce, add more chicken broth and lemon juice, bring to a boil, then bring back to simmer.
8. Place the Tilapia back in the saute pan and cover with a lid or foil. The Tilapia will suck up a lot of the sauce, giving it really good flavor. If you want, add the capers at this point. (Personally, I don't like capers, which is why you don't see them here; Piccata is traditionally served with capers though)
9. At this point, the rice should be done or close to done. Add the remaining 1 Tbsp butter, garlic powder, parsley, chives, and salt and pepper to the rice. (Hint: if you don't have these herbs or don't feel like buying them, it's okay! I always keep a seasoning packet of Garlic and Herbs in my pantry. You can find this on the aisle with the gravy, chili, and other seasoning packets. If you do this, only use about 1 Tbsp.)
10. Turn off all heat. Serve the Tilapia on the rice and pour any remaining sauce over it.