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Tilapia with Scallion Sriracha Pesto
Tilapia with Scallion Sriracha Pesto

Tilapia with Scallion Sriracha Pesto

over Ginger Rice with Green Beans

Recipe Development Team
Recipe Development TeamPublished on October 09, 2019

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.

Allergens:
Fish
Soy
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

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

/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat34 g
Saturated Fat10 g
Carbohydrate54 g
Sugar6 g
Dietary Fiber4 g
Protein35 g
Cholesterol90 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Small pot
Medium Bowl
Large Pan
Paper Towel

Instructions

Prep
1

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.

Cook Rice
2

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, 30-60 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.

Make Scallion Pesto
3

Meanwhile, in a medium bowl, combine scallions, sesame oil, half the sesame seeds, 1 TBSP olive oil, 1 tsp 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 ginger and sugar, and juice from 1 lime.) Season with salt and pepper; add more ginger or lime to taste.

Cook Tilapia
4

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.

Cook Green Beans
5

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 second medium bowl, then add 1 TBSP butter (2 TBSP for 4 servings) and stir until melted. Season with salt and pepper.

Finish and Serve
6

Fluff rice with a fork; season with salt and pepper. Divide rice and green beans between plates. Arrange tilapia on top of rice, then drizzle all over with scallion pesto and soy sauce to taste. Serve with any remaining lime wedges on the side.

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