Tilapia with Scallion Gochujang Pesto
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Tilapia with Scallion Gochujang Pesto

Tilapia with Scallion Gochujang Pesto

over Ginger Rice with Green Beans

Classic basil pesto never goes out of style, but tonight’s scallion pesto is the dynamic condiment we’ve been craving. Scallions are finely chopped, then mixed with sesame oil and seeds, ginger, sugar, lime juice, and gochujang. The tangy, sweet, savory, and spicy flavor explosion provides just the right contrast to mild tilapia fillets, fluffy ginger rice, and snappy green beans.


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

Total Time30 minutes
Prep Time10 minutes


serving amount

1 thumb


4 unit


1 unit


½ cup

Jasmine Rice

1 tablespoon

Sesame Oil

(Contains Sesame)

1 tablespoon

Sesame Seeds

(Contains Sesame)

½ ounce

Gochujang Sauce

(Contains Soy, Wheat)

11 ounce


(Contains Fish)

6 ounce

Green Beans

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

Not included in your delivery

1 teaspoon


1 tablespoon

Olive Oil

1 tablespoon

Cooking Oil



1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories670 kcal
Fat32 g
Saturated Fat8 g
Carbohydrate59 g
Sugar8 g
Dietary Fiber4 g
Protein36 g
Cholesterol90 mg
Sodium1180 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.


Small pot
Medium Bowl
Large Pan
Paper Towel



• Wash and dry produce (except green beans). • Peel and mince or grate ginger. Trim and finely chop scallions. Halve lime; cut one half into wedges (for 4 servings, halve one lime and quarter remaining).

Cook Rice

• Heat a drizzle of oil in a small pot over medium-high heat. Add 1 TBSP ginger (2 TBSP for 4 servings). Cook, stirring, until fragrant, 30 seconds. • Add rice, ¾ cup water (1½ cups for 4) and a pinch of salt. Bring to a boil, then reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Make Scallion Pesto

• While rice cooks, in a medium bowl, combine scallions, sesame oil, half the sesame seeds, juice from half the lime, 1 TBSP olive oil, 1 tsp ginger, 1 tsp sugar, and gochujang to taste. (For 4 servings, use all the sesame seeds, 2 TBSP olive oil, 2 tsp ginger, and 2 tsp sugar.) Season with salt and pepper; add more ginger or lime juice to taste.

Cook Fish

• 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

• While tilapia cooks, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam green beans in a small pot with a splash of water until just tender, 5-7 minutes. • Transfer green beans to a second medium bowl; add 1 TBSP butter (2 TBSP for 4 servings). Stir until melted. Season with salt and pepper.

Finish & Serve

• Fluff rice with a fork and season with salt and pepper. • Divide rice and green beans between plates. Arrange tilapia over rice; drizzle with scallion gochujang pesto and soy sauce to taste. Serve with lime wedges on the side.

Tilapia is fully cooked when internal temperature reaches 145°.