Spicy Scallion Pesto Tilapia with Ginger Brown Rice and Green Beans

This tilapia dish gets a bold upgrade from a homemade scallion sriracha pesto. The pesto combines fresh scallions, sesame oil, ginger, lime and a kick of sriracha for a tangy, sweet and spicy sauce that perfectly complements the mild fish. Served over fluffy ginger brown rice and alongside tender green beans, it’s a balanced meal that’s as delicious as it is simple to prepare.

Whether you’re looking for a quick weeknight dinner or a dish that feels special without hours of work, this recipe delivers. The rice cooks while you prep the pesto and sear the fish, so everything comes together in about 30 minutes. It’s a fresh, flavorful take on a classic fish dinner.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1.25 cup Brown RiceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the ginger. Trim and finely chop the scallions. Halve the lime; cut one half into wedges for serving.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add 1 tablespoon ginger (2 tablespoons for 4 servings) and cook, stirring, until fragrant, about 30 seconds. Add 1¾ cups water (3½ cups for 4) and a pinch of salt. Bring to a boil, then stir in the brown rice. Cover, reduce heat to low and simmer until rice is tender, 20-25 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, make the pesto: In a medium bowl, combine the chopped scallions, sesame oil, half the sesame seeds, 1 tablespoon olive oil, 1 teaspoon ginger, 1 teaspoon sugar, juice from half the lime and sriracha to taste. Season with salt and pepper. Adjust with more ginger or lime juice if desired.
4. Pat the tilapia dry with paper towels and season generously with salt and pepper on both sides. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the tilapia and cook until browned and cooked through, 4-6 minutes per side. Remove from heat.
5. While the fish cooks, prepare the green beans: Pierce the green bean bag with a fork and microwave on a plate until tender, 1-2 minutes. Alternatively, steam them in a small pot with a splash of water for 5-7 minutes. Transfer to a bowl and toss with 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice and green beans between plates. Arrange the tilapia on top of the rice. Drizzle with the 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, halibut or sole works well. Adjust cooking time based on thickness.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

Can I make the pesto ahead of time?

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