Turmeric-Crusted Tilapia with Coconut Rice and Green Beans

This vibrant dish brings tropical flavors to your dinner table with minimal effort. Flaky tilapia fillets are rubbed with turmeric, then pan-seared until golden and crisp. Served alongside fluffy jasmine rice simmered with coconut and a touch of brown sugar, plus bright green beans for crunch.

A quick pan sauce made with ginger, shallot and cilantro adds a zesty finish. Perfect for a busy weeknight when you crave something fresh and satisfying.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine the turmeric, a pinch of salt and a pinch of black pepper. Pat the tilapia fillets dry and rub the spice mixture evenly over both sides. Set aside.
2. In a medium pot, combine the jasmine rice, 1 cup water and the veggie stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until rice is tender. Remove from heat and let stand covered for 5 minutes.
3. While the rice cooks, heat a drizzle of oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and keep warm.
4. In the same skillet, add a little more oil if needed. Add the chopped shallot and grated ginger; cook for 1 minute until fragrant. Stir in the brown sugar and the juice of half the lime, scraping up any browned bits. Remove from heat and stir in the chopped cilantro. Set the pan sauce aside.
5. Steam the green beans: place them in a microwave-safe bowl with 2 tablespoons water, cover and microwave on high for 2-3 minutes until tender-crisp. Drain and season with a pinch of salt.
6. Fluff the cooked rice with a fork. Stir in the shredded coconut and the zest of the remaining lime half. Taste and adjust seasoning with salt if needed.
7. To serve, divide the coconut rice between plates. Top with the steamed green beans and the turmeric-crusted tilapia. Drizzle the ginger-shallot pan sauce over the fish. Garnish with extra cilantro if desired.

Recipe Tips

FAQ

Can I use a different type of fish?

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

How do I store leftovers?

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

Can I make this dish dairy-free?

Yes, the recipe is naturally dairy-free. Use a neutral oil for cooking.