Tilapia with Scallion Gochujang Pesto
over Cauliflower 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.
(Contains Soy, Wheat)
(Contains Soy, Wheat)
Not included in your delivery
• 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).
• 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.
After cooking ginger, add cauliflower rice (no need to drain), a big pinch of salt, and pepper. Cook, stirring occasionally, until tender, 6-8 minutes. (Save jasmine rice for another use.)
• 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.
• 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.
• 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.
• 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°.