Spicy Scallion Pesto Tilapia with Ginger Rice and Green Beans

This tilapia dish brings together mild, flaky fish and a bold, homemade pesto made from scallions, sesame, ginger and Sriracha. The result is a tangy-sweet-spicy condiment that perfectly complements the delicate fish. Served over ginger-infused rice and tender green beans, this meal is a complete, satisfying dinner that comes together quickly.

We love how the scallion pesto adds a fresh kick without overwhelming the palate. The ginger rice provides a fragrant base, while the green beans offer a crisp, buttery contrast. It’s a balanced plate that feels both comforting and exciting.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add 1 tablespoon ginger and cook, stirring, until fragrant, about 30 seconds. Add ¾ cup water and a pinch of salt. Bring to a boil, then stir in rice. Cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a medium bowl, combine scallions, sesame oil, half the sesame seeds, 1 tablespoon olive oil, 1 teaspoon ginger, 1 teaspoon sugar, juice from half a lime and Sriracha to taste. Season with salt and pepper. Adjust with more ginger or lime juice if desired.
4. Pat tilapia dry with paper towels; season generously all over with salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side. (Internal temperature should reach 145°F.) Turn off heat.
5. While tilapia cooks, pierce green bean bag with a fork and place on a plate. Microwave until tender, 1-2 minutes. Alternatively, steam green beans in a small pot with a splash of water until just tender, 5-7 minutes. Transfer to a bowl, add 1 tablespoon butter and stir until melted. Season with salt and pepper.
6. 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.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

Yes, any mild white fish like cod or halibut works well. Adjust cooking time as needed.

Can I make the pesto ahead of time?

Absolutely! The scallion pesto can be made up to a day in advance and stored in the refrigerator. Bring to room temperature before serving.

What can I substitute for sesame oil?

You can use any neutral oil, but the sesame flavor will be milder. Toasted sesame oil adds a distinct nuttiness.