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Pecan-Parmesan Fish Fillets Recipe


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     Pecan-Parmesan Fish Fillets

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   10
  pinot noir,

1/2 cup PLANTERS Chopped Pecans, toasted
1/3 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup chopped fresh parsley
3 Tbsp. lemon juice, divided
1 Tbsp. olive oil
4 tilapia fillets (1 lb.)
1 cup instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth
1 cup small broccoli florets

PREHEAT oven to 375F. Combine pecans, cheese, parsley, 2 Tbsp. of the lemon juice and the oil. Place fish in single layer in shallow baking dish; spread with pecan mixture. Drizzle with remaining 1 Tbsp. lemon juice.
BAKE 10 to 12 min. or until fish flakes easily with fork. Meanwhile, cook rice as directed on package, substituting broth for the water and adding broccoli to the boiling broth along with the rice.
SERVE fish with the rice mixture.

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