Directions

1. In a medium saucepan bring broth to boiling. Add rice; cover and simmer 35 to 45 minutes or until tender and all of the liquid is absorbed.
2. Meanwhile, in a large nonstick skillet cook walnuts over medium-high heat 5 to 6 minutes or just until light golden. Remove from skillet; set aside. Melt butter in same skillet over medium heat. Add onion; stir. Reduce heat to medium-low; cook, stirring occasionally, until onion is light golden, about 15 minutes.
3. Rinse fillets; pat dry with paper towels. Season with salt and pepper to taste. Push onion slices to edge of pan; raise heat to medium-high. Add fillets; cook 5 minutes per side. Reduce heat to medium; cook, covered, 6 to 8 minutes more or until fish flakes easily with a fork.
4. Fluff rice with a fork. Stir in walnuts and parsley; season with salt and pepper to taste. Serve fillets and onion slices with rice.