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.
Shredded Coconut(ContainsTree Nuts)
Veggie Stock Concentrate
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.