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Lilly’s Table

 

Meal Detail

 

Dinner

Pecan Tilapia with Harvest Rice and Chopped Kale & Pomegranate Salads

 


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Cook the wild rice. Roast the butternut squash cubes. Next, chop all of the vegetables & nuts for both dishes. Start the cranberry sauce until it is simmering. Massage the kale salad together after the vegetables are ready. Whisk the dressing for the rice salad. Crust the tilapia in the pecans. While the fish cooks, toss the Harvest Rice Salad to finish.


Recipes for this Meal


Fall
Photo of Harvest Rice Salad
  • Easy
  • Medium
  • Hard
Harvest Rice Salad

Wild rice, hunks of golden squash, pecans, cranberries, fresh herbs and more are drizzled with an apple-cider dressing. This is a great main dish or a perfect side dish at any holiday table and the leftovers are absolutely the best to have on hand for a relaxing post-holiday time.


Fall
Photo of Chopped Kale & Pomegranate Salad
  • Easy
  • Medium
  • Hard
Chopped Kale & Pomegranate Salad

Glistening pomegranates and toasted almonds decorate shreds of kale that are lightly marinated in an apple cider dressing. This is even better the next day as the flavors have time to absorb.

Pieces of fuyu persimmon complete the dish, but fresh pear or apple work as well. Save yourself some time by purchasing the pomegranate seeds and the almonds already toasted.


Fall
Photo of Cranberry Cherry Syrah Sauce
  • Easy
  • Medium
  • Hard
Cranberry Cherry Syrah Sauce

Syrah wine is reduced with fresh cranberries and dried cherries. The sauce pairs perfectly with a turkey dinner. It also works well drizzled on beef, fish, or brie cheese. It is even spectacular dolloped on chocolate cake or ice cream, too.


Fall
Photo of Pecan Tilapia
  • Easy
  • Medium
  • Hard
Pecan Tilapia

A nutty crust brings tilapia up to a new level and is especially lovely paired with most any fall side dishes. It is perfect solo or with a tangy sweet sauce. The crusted fish comes together quickly as soon as the pecans are chopped and bakes at a high temperature until golden, rather then pan searing. Make it gluten free with brown-rice flour and gluten free breadcrumbs. Save time by using pecan meal if you can find it, almond or hazelnut meal can work as well.