Ginger-Turmeric Tilapia
with Buttery Coconut Rice & Green Beans
Want to take your taste buds on a trip to the tropics? We’ve got just the thing. This dish has warm and sunny flavors guaranteed to brighten up dinnertime. First, flaky tilapia is rubbed with golden-hued turmeric. After crisping up in the pan, it’s served alongside fluffy brown-sugar-simmered rice tossed with toasted coconut flakes and lime zest. There’s also a side of steamed green beans for a bright crunch. For a dynamic finish, the fish is drizzled with a ginger, shallot, and cilantro-flecked pan sauce. Now all you need is someone to bring you a piña colada!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
1 unit
Lime
¼ ounce
Cilantro
1 unit
Shallot
2 clove
Garlic
½ cup
Jasmine Rice
1 tablespoon
Brown Sugar
¼ cup
Shredded Coconut
(Contains Tree Nuts)
6 ounce
Green Beans
11 ounce
Tilapia
(Contains Fish)
1 teaspoon
Turmeric
1 unit
Veggie Stock Concentrate
Not included in your delivery
1 tablespoon
Vegetable Oil
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce (except green beans). Peel and grate or mince ginger. Zest and quarter lime (zest 1 lime; quarter both for 4 servings). Chop cilantro leaves and stems. Halve and peel shallot; mince one half (mince both halves for 4). Mince half the garlic (mince all the garlic for 4).
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), brown sugar, and ½ tsp salt (1 tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, heat a large, preferably nonstick, pan over medium-high heat. Add coconut and cook, stirring constantly, until golden brown, 2-3 minutes. Transfer to a plate. Turn off heat and wipe out pan.
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 to a medium bowl and toss with 1 TBSP butter until melted. Season with salt and pepper. Keep covered until ready to serve.
Pat tilapia dry with paper towels; season generously with salt and pepper. Rub all over with turmeric. Heat a large drizzle of oil in pan used for coconut over medium-high heat. Add tilapia; cook until firm and cooked through, 4-6 minutes per side. Turn off heat; transfer to a plate. Wipe out pan. Heat a drizzle of oil in same pan over medium heat. Add ginger, shallot, and garlic; cook, stirring, until fragrant, 1 minute. Stir in ¼ cup water (⅓ cup for 4), stock concentrate, and juice from half the lime. Simmer until slightly reduced, 2-3 minutes. Turn off heat.
Add 2 TBSP butter (3 TBSP for 4 servings) to pan with sauce. Stir in half the cilantro and season with salt and pepper. Fluff rice; stir in 1 TBSP butter, coconut, and lime zest. Divide rice, green beans, and tilapia between plates. Spoon sauce over tilapia. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.
