Tilapia with Scallion Sriracha Pesto
over Ginger Rice with Green Beans
Tilapia with Scallion Sriracha Pesto
over Ginger Rice with Green Beans
Cooking Instructions
- 1
Peel and mince or grate ginger. Trim and finely chop scallions. Halve lime; cut one half into wedges
- 2
Heat a drizzle of oil in a small pot over medium-high heat. Add 1 tbsp ginger. Cook, stirring, until fragrant, 30 seconds.
- 3
Add ¾ cup water 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.
- 4
While rice cooks, in a medium bowl, combine scallions, sesame oil, sesame seeds, 1 tbsp olive oil, 1 tsp ginger, 1 tsp sugar, juice from lime half, and sriracha to taste. Season with salt and pepper; add more ginger or lime juice to taste.
- 5
- 6
Pat tilapia dry with paper towels; season generously all over with salt and pepper.
- 7
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.
- 8
While tilapia cooks, steam green beans in a small pot with a splash of water until just tender, 5-7 minutes.
- 9
Transfer beans to a second medium bowl; add 1 tbsp butter. Stir until melted. Season with salt and pepper.
- 10
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.
- 11
Enjoy!
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