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Tilapia with Scallion Sriracha Pesto
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Tilapia with Scallion Sriracha Pesto

Tilapia with Scallion Sriracha Pesto

over Ginger Rice with Green Beans

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

Calorie Smart

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

1 tablespoon

Sesame Seeds

1 teaspoon


11 ounce


(Contains Fish)

6 ounce

Green Beans

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

Not included in your delivery

1 teaspoon


1 tablespoon


(Contains Milk)

1 tablespoon

Olive Oil

1 tablespoon

Cooking Oil




Nutrition Values

/ per serving
Calories630 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate59 g
Sugar8 g
Dietary Fiber6 g
Protein33 g
Cholesterol75 mg
Sodium1090 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 lemon; cut one half into wedges (for 4 servings, halve one lemon 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 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

• 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 lemon half, and Sriracha to taste. (For 4 servings, use all sesame seeds, 2 TBSP olive oil, 2 tsp ginger, 2 tsp sugar, and juice from both lemon halves.) Season with salt and pepper; add more ginger or lemon juice to taste.

Cook Tilapia

• 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. Turn off heat.

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). Toss 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 Sriracha pesto and soy sauce to taste. Serve with lemon wedges on the side.