Tilapia with Scallion Sriracha Pesto
over Brown Rice with Asparagus
- Fish
- Soy
- Wheat
- Sesame
- Milk
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, lime 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.
Ingredients
ounce
Green Beans
¾ cup
White Rice
6 ounce
Asparagus
11 ounce
Tilapia
(Contains: Fish)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
½ tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Lime
4 unit
Scallions
1 teaspoon
Sriracha
0.3 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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 1¼ cups water (2¼ 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, 15-20 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 half a lime, 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 one 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. Turn off heat.
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 on top of rice; drizzle with scallion Sriracha pesto and soy sauce to taste. Serve with lime wedges on the side.
