Sesame Scallion Tilapia with Ginger Rice and Green Beans

This tilapia dish is anything but ordinary. A quick, flavor-packed pesto made with scallions, sesame oil, gochujang and lime transforms mild fish into a restaurant-quality meal. Served over fluffy ginger rice and crisp-tender green beans, it’s a complete dinner that’s both satisfying and surprisingly simple to make.

The secret is in the pesto: finely chopped scallions mixed with sesame seeds, ginger, a touch of sugar and a kick of gochujang. It’s tangy, sweet, savory and spicy all at once. Paired with pan-seared tilapia and aromatic rice, every bite is a balance of textures and tastes.

Log in to save recipes and build weekly shopping lists.

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

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce (except green beans). Peel and mince or grate ginger. Trim and finely chop scallions. Halve lime; cut one half into wedges (for 4 servings, halve one lime and quarter remaining).
2. Heat a drizzle of oil in a small pot over medium-high heat. Add 1 TBSP ginger (2 TBSP for 4 servings). Cook, stirring, until fragrant, 30 seconds. Add rice, 3/4 cup water (1 1/2 cups for 4) and a pinch of salt. Bring to a boil, then reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a medium bowl, combine scallions, sesame oil, half the sesame seeds, 1 TBSP olive oil, 1 tsp ginger, 1 tsp sugar, juice from half the lime and gochujang to taste. (For 4 servings, use all the sesame seeds, 2 TBSP olive oil, 2 tsp ginger and 2 tsp sugar.) Season with salt and pepper; add more ginger or lime juice to taste.
4. Pat tilapia dry with paper towels; season generously all over with salt and pepper. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side. Turn off heat.
5. While tilapia cooks, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam green beans in a small pot with a splash of water until just tender, 5-7 minutes. Transfer green beans to a second medium bowl; add 1 TBSP butter (2 TBSP for 4 servings). Stir until melted. Season with salt and pepper.
6. Fluff rice with a fork and season with salt and pepper. Divide rice and green beans between plates. Arrange tilapia over rice; drizzle with scallion gochujang pesto and soy sauce to taste. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any mild white fish like cod or halibut works well. Adjust cooking time based on thickness.

Is there a substitute for gochujang?

You can use sriracha or chili garlic sauce mixed with a bit of miso paste for a similar flavor profile.

Can I make this recipe gluten-free?

Yes, use tamari or coconut aminos instead of soy sauce and ensure your gochujang is gluten-free.