Tilapia with Scallion Sriracha Pesto
over Ginger Rice with Green Beans
When ginger, sesame, and sriracha are involved in a recipe, you know you’re in for some fun and feisty Asian-style aromatics. This dish is no exception: it puts those ingredients toward a scallion pesto that has tons of personality. The condiment provides just the right contrast to mild tilapia, ginger jasmine rice, and snappy green beans, giving you just the right balance of flavors.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
4 unit
Scallions
1 unit
Lime
½ cup
Jasmine Rice
1 tablespoon
Sesame Oil
1 tablespoon
Sesame Seeds
1 teaspoon
Sriracha
11 ounce
Tilapia
(Contains Fish)
6 ounce
Green Beans
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
1 teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
1 tablespoon
Olive Oil
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce (except green beans). Peel and mince or grate ginger. Trim and finely chop scallions. Halve lime; cut one half into wedges.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over mediumhigh heat. Add 1 TBSP minced ginger (2 TBSP for 4). Cook, stirring, until fragrant, 30 seconds. Add ¾ cup water (1½ cups for 4) and a pinch of salt. Bring to a boil, then stir in rice. Cover and reduce to a low simmer. Cook until rice is tender, 15- 18 minutes. Keep covered off heat until ready to serve.
Meanwhile, in a medium bowl, combine scallions, sesame oil, half the sesame seeds, 1 TBSP olive oil, 1 tsp minced ginger, 1 tsp sugar, juice from lime half, and sriracha to taste. (For 4 servings, use all the sesame seeds, 2 TBSP olive oil, 2 tsp minced ginger, 2 tsp sugar, and juice from whole lime.) Season with salt and pepper; add more ginger or lime juice to taste.
Pat tilapia dry with paper towels; season generously all over with salt and pepper. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side.
Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer beans to a second medium bowl; add 1 TBSP butter (2 TBSP for 4 servings). Stir until melted. Season with salt and pepper.
Fluff rice with a fork and season with salt and pepper. Divide rice and green beans between plates. Arrange tilapia on top of rice; drizzle all over with scallion pesto and soy sauce to taste. Serve with any remaining lime wedges on the side.
