Golden Turmeric Tilapia with Coconut Lime Rice and Green Beans

Bright, warm and utterly satisfying-this dish brings the flavors of the tropics straight to your dinner table. Flaky tilapia fillets are rubbed with turmeric, pan-seared until golden and finished with a fragrant ginger-shallot pan sauce. The rice is cooked with a touch of brown sugar, then tossed with toasted coconut and lime zest for a sweet and tangy base. Crisp green beans add a fresh crunch, making this a complete meal that feels like a mini-escape.

Ready in just 35 minutes, this recipe is perfect for busy weeknights when you crave something special without hours in the kitchen. The combination of aromatic spices, creamy coconut and zesty lime will have everyone asking for seconds. Serve with extra lime wedges for a pop of citrus.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

11 ounce Regal Springs TilapiaView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and grate or mince the ginger. Zest the lime, then cut it into wedges. Chop the cilantro (leaves and stems). Halve and peel the shallot; mince one half (both halves for 4 servings). Mince half the garlic (all for 4 servings).
2. In a small pot, combine the rice, ¾ cup water (1½ cups for 4 servings), brown sugar and ½ teaspoon salt (1 teaspoon for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, heat a large nonstick pan over medium-high heat. Add the shredded coconut and cook, stirring constantly, until golden brown, 2-3 minutes. Transfer to a plate. Turn off heat and wipe out the pan.
4. Place the green beans in a medium microwave-safe bowl. Cover with plastic wrap and poke a few holes. Microwave until tender, 1-2 minutes. (No microwave? Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully remove plastic wrap and toss beans with 1 tablespoon butter. Keep covered.
5. Pat the tilapia dry with paper towels; season generously with salt and pepper. Rub all over with turmeric. Heat a drizzle of oil in the same pan used for coconut over medium-high heat. Add the tilapia and cook until firm and cooked through, 4-6 minutes per side. Transfer to a plate. Wipe out the pan.
6. Heat another drizzle of oil in the same pan over medium heat. Add the ginger, shallot and garlic; cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in ¼ cup water (⅓ cup for 4), the stock concentrate and juice from half the lime. Simmer until slightly reduced, 2-3 minutes.
7. Turn off the heat under the sauce, then add 2 tablespoons butter (3 tablespoons for 4 servings). Stir in half the cilantro and season with salt and pepper. Fluff the rice; stir in 1 tablespoon butter, the toasted coconut and lime zest. Season the green beans with salt and pepper. Divide rice, green beans and tilapia among plates. Spoon the sauce over the tilapia. Sprinkle with remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod, halibut or sea bass will work well. Adjust cooking time as needed.

Is there a substitute for shredded coconut?

You can omit the coconut or use unsweetened coconut flakes. For a nutty flavor, try toasted sliced almonds.

Can I make this recipe dairy-free?

Yes, substitute the butter with a plant-based butter or coconut oil. The sauce will still be delicious.