Tilapia with Scallion Sriracha Pesto
over Ginger Jasmine Rice with Green Beans
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 sings with vibrant personality. The condiment provides just the right contrast to the mild-mannered tilapia, ginger jasmine rice, and snappy green beans it’s drizzled on, giving you just the right balance of flavors.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
4 unit
Scallions
1 unit
Lime
½ cup
Jasmine Rice
1 tablespoon
Sesame Oil
1 tablespoon
Sesame Seeds
1 teaspoon
Sriracha
11 ounce
Tilapia
(Contains Fish)
6 ounce
Green Beans
1 tablespoon
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
1 teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
1 tablespoon
Olive Oil
1 tablespoon
Vegetable Oil
Salt
Black Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Peel ginger, then mince or grate until you have 2 TBSP. Trim, then finely chop scallions. Halve lime; cut one half into wedges.
Melt 1 TBSP butter in a small pot over medium-high heat. Add 1 TBSP minced ginger. Cook, tossing, until crisp and fragrant, 1-2 minutes. Add ¾ cup water and a pinch of salt. Bring to a boil, then add rice, stirring once. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.
Add scallions, sesame oil, sesame seeds, 1 TBSP olive oil, 1 tsp ginger, 1 tsp sugar, juice from lime half, and sriracha (to taste) to a medium bowl. Stir to combine. Season with salt and pepper. Taste and add more ginger or lime juice, if desired. Set aside.
Heat 1 TBSP oil in a large pan over medium-high heat (use a nonstick pan if you have one). Pat tilapia dry with a paper towel. Season generously all over with salt and pepper. Add to pan and cook until flesh is firm and opaque and surface is browned, 4-6 minutes per side.
Place green beans in a medium, microwave-safe bowl with a splash of water. Cover with plastic wrap and poke a few holes in wrap. Microwave on high until beans are just tender, 3-5 minutes. (TIP: Alternatively, boil beans in a medium pot of salted water until tender, 3-4 minutes.) Drain water from bowl, then add 1 TBSP butter and toss to melt. Season with salt and pepper.
Add 1 TBSP soy sauce (we sent more) to pot with rice, then fluff grains with a fork, distributing soy sauce. Season with salt and pepper. Divide rice and green beans between plates. Arrange tilapia on top of rice, then drizzle all over with scallion pesto. Serve with any remaining lime wedges for squeezing over.
