Orange & Brown Butter Tilapia with Garlic Rice & Collard Greens
Customer Favorite

Orange & Brown Butter Tilapia

with Garlic Rice & Collard Greens

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving

In this recipe, you’ll top Mexican-spiced tilapia with crunchy pepitas—or pumpkin seeds—cooked in a flavorful pan sauce of sweet, fresh orange juice and rich brown butter.

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fresh
ingredients
Orange & Brown Butter Tilapia with Garlic Rice & Collard Greens
Title
  • 2 Tilapia Fillets
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • 1 bunch Collard Greens
  • 1 Navel Orange
  • 2 Tbsps Butter
  • 1 Tbsp Honey
  • 2 Tbsps Raw Pepitas
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the collard green leaves from the stems; discard the stems, then thinly slice the leaves. Halve the orange; squeeze the juice into a bowl. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. 

Cook the rice:
2 Cook the rice:

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Cook the collard greens:
3 Cook the collard greens:

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced collard greens and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the collard greens are wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the fish:
4 Cook the fish:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

* An instant-read thermometer should register 145°F.

Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

In the pan of reserved fond, heat the butter and pepitas on medium-high until the butter has melted. Once melted, cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Season with salt and pepper. Add the orange juice (carefully, as the liquid may splatter) and honey (kneading the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the cooked rice and cooked collard greens. Top the fish with the pan sauce. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the collard green leaves from the stems; discard the stems, then thinly slice the leaves. Halve the orange; squeeze the juice into a bowl. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. 

2 Cook the rice:

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Cook the rice:
Cook the collard greens:
3 Cook the collard greens:

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced collard greens and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the collard greens are wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

4 Cook the fish:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

* An instant-read thermometer should register 145°F.

Cook the fish:
Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

In the pan of reserved fond, heat the butter and pepitas on medium-high until the butter has melted. Once melted, cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Season with salt and pepper. Add the orange juice (carefully, as the liquid may splatter) and honey (kneading the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the cooked rice and cooked collard greens. Top the fish with the pan sauce. Enjoy!