Cajun-Spiced Tilapia with Creamy Lemon Butter Sauce and Rice Pilaf

Instructions

1. 1

   Start rice pilaf by cooking rice in chicken broth with 1 tbsp butter and salt according to package directions.

2. 2

   Pat tilapia dry, season both sides with cajun seasoning and garlic powder, then pan-fry in 2 tbsp butter over medium-high heat for 3 minutes per side until opaque.

3. 3

   Remove fish to a plate, reduce heat to low, and add lemon juice and cream to the pan with remaining 1 tbsp butter, stirring to combine for 1 minute.

4. 4

   Plate fish over rice, drizzle with lemon cream sauce, and serve with lemon wedges.