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Tilapia with Scallion Sriracha Pesto
Tilapia with Scallion Sriracha Pesto

Tilapia with Scallion Sriracha Pesto

over Ginger Jasmine 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 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 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

1 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

Not included in your delivery

1 teaspoon


2 tablespoon



1 tablespoon

Olive Oil

1 tablespoon

Vegetable Oil


Black Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate53 g
Sugar6 g
Dietary Fiber5 g
Protein36 g
Cholesterol105 mg
Sodium370 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
Plastic Wrap
Instructionsarrow up iconarrow up icon
download icondownload icon

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.