Tilapia with Scallion Sriracha Pesto

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.

Place scallions, sesame oil, sesame seeds, 1 TBSP olive oil, 1 tsp ginger, 1 tsp sugar, juice from lime half, and sriracha (to taste) in 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 vegetable 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. 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.