Spicy Scallion Pesto Tilapia with Ginger Rice and Green Beans

This tilapia dish is all about bold, aromatic flavors. A vibrant scallion sriracha pesto brings heat and freshness, perfectly complementing the mild, flaky fish. Paired with ginger-infused jasmine rice and crisp green beans, every bite is a balance of spice, citrus and savory goodness.

Ready in just 30 minutes, this recipe is ideal for busy weeknights when you want something delicious without a lot of fuss. The pesto comes together quickly and the rice and green beans cook simultaneously, making this an efficient and satisfying meal.

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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 Jasmine 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

1 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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel the ginger and mince or grate until you have 2 tablespoons. Trim and finely chop the scallions. Halve the lime; cut one half into wedges for serving.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add 1 tablespoon of the minced ginger. Cook, tossing, until crisp and fragrant, about 1-2 minutes. Add ¾ cup water and a pinch of salt. Bring to a boil, then add the jasmine rice, stirring once. Cover, lower the heat and reduce to a gentle simmer. Cook until tender, about 15 minutes.
3. In a medium bowl, combine the chopped scallions, sesame oil, sesame seeds, 1 tablespoon olive oil, 1 teaspoon ginger, 1 teaspoon sugar, the juice from the lime half and sriracha to taste. Stir to combine. Season with salt and pepper. Taste and adjust with more ginger or lime juice if desired. Set the pesto aside.
4. Heat 1 tablespoon vegetable oil in a large nonstick pan over medium-high heat. Pat the tilapia dry with paper towels and season generously all over with salt and pepper. Add the fish to the pan and cook until the flesh is firm and opaque and the surface is browned, 4-6 minutes per side.
5. Place the green beans in a medium microwave-safe bowl with a splash of water. Cover with plastic wrap and microwave on high until just tender, 3-5 minutes. Alternatively, boil the beans in salted water for 3-4 minutes. Drain the water, then add 1 tablespoon butter and toss to melt. Season with salt and pepper.
6. Stir 1 tablespoon soy sauce into the cooked rice and fluff with a fork. Season with salt and pepper. Divide the rice and green beans between plates. Arrange the tilapia on top of the rice and drizzle generously with the scallion pesto. Serve with lime wedges for squeezing over.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any mild white fish like cod, haddock or sole will work well in this recipe. Adjust cooking time as needed based on thickness.

Is there a substitute for sriracha?

You can use another hot sauce, such as sambal oelek or chili garlic sauce or omit it for a milder pesto.

Can I make the pesto ahead of time?

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