Spicy Scallion Pesto Tilapia with Ginger Rice and Green Beans

This tilapia recipe brings a burst of flavor to your dinner table with a unique scallion sriracha pesto. The pesto combines finely chopped scallions with sesame oil, sesame seeds, fresh ginger, lemon juice and a kick of sriracha, creating a tangy, sweet, savory and spicy sauce that perfectly complements mild tilapia. Served over fluffy ginger rice and alongside crisp green beans, this dish is a complete meal that’s both satisfying and exciting.

Ready in just 30 minutes, this recipe is ideal for busy weeknights when you want something delicious without spending hours in the kitchen. The combination of textures and flavors-from the tender fish to the crunchy green beans and aromatic rice-will make this a new favorite. Plus, it’s a great way to incorporate more fish and vegetables into your diet in a truly enjoyable way.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 1/2 cup jasmine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. Prepare the ginger rice: While the rice cooks, grate about 1 teaspoon of fresh ginger. Stir the grated ginger into the cooked rice along with 1 teaspoon of sesame oil. Season with salt to taste. Cover and keep warm.
3. Make the scallion sriracha pesto: Finely chop the scallions (white and green parts). In a small bowl, combine the chopped scallions, 1 tablespoon sesame seeds, 1 teaspoon grated ginger (from the same piece), 1 tablespoon lemon juice, 1 teaspoon sriracha, 1 teaspoon sugar and a pinch of salt. Stir in 1 tablespoon sesame oil. Set aside.
4. Cook the green beans: Trim the ends of the green beans. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the green beans and cook, stirring occasionally, for 4-5 minutes until crisp-tender and lightly charred. Season with salt and pepper. Transfer to a plate and cover to keep warm.
5. Cook the tilapia: Pat the tilapia fillets dry with paper towels and season both sides with salt and pepper. In the same skillet, heat 1 tablespoon cooking oil and 1 tablespoon butter over medium-high heat. Add the tilapia fillets and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 145°F).
6. Assemble the dish: Divide the ginger rice between plates. Top with the green beans and tilapia fillets. Spoon the scallion sriracha pesto over the fish. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute tilapia with other mild white fish like cod, haddock or sole. Adjust cooking time as needed based on thickness.

Can I make the pesto ahead of time?

Absolutely! The scallion sriracha pesto can be made up to a day in advance and stored in an airtight container in the refrigerator. Stir well before using.

Is this recipe gluten-free?

The recipe as written uses soy sauce, which contains wheat. To make it gluten-free, substitute tamari or coconut aminos. All other ingredients are naturally gluten-free.