Tilapia with Scallion Sriracha Pesto

Tilapia with Scallion Sriracha Pesto

over Ginger Rice with Green Beans

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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.

Tags:Calorie Smart

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb


4 unit


1 unit


½ cup

Jasmine Rice

1 tablespoon

Sesame Oil

1 tablespoon

Sesame Seeds

1 teaspoon


11 ounce



6 ounce

Green Beans

2 tablespoon

Soy Sauce

(ContainsWheat, Soy)

Not included in your delivery

1 teaspoon


2 tablespoon



1 tablespoon

Olive Oil

2 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate54 g
Sugar7 g
Dietary Fiber4 g
Protein35 g
Cholesterol95 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.
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.


Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add 1 TBSP ginger (2 TBSP for 4). Cook, stirring, until fragrant, 30 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.


While rice cooks, 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, 2 tsp sugar, and juice from 1 lime.) 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 beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer 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 on top of rice; drizzle all over with scallion pesto and soy sauce to taste. Serve with any remaining lime wedges on the side.