Spicy Scallion Pesto Tilapia with Ginger Rice and Green Beans

This tilapia dish is anything but ordinary. A bright and spicy scallion pesto-made with sesame oil, ginger, lime and sriracha-adds a punch of flavor to tender fish. Served over fragrant ginger rice and alongside buttery green beans, it’s a complete meal that’s both satisfying and quick to prepare.

The pesto comes together in minutes and the rice cooks while you prep the fish and vegetables. The result is a restaurant-quality dinner that feels special but is easy enough for any weeknight. Perfect for when you want something fresh, flavorful and a little bit spicy.

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Ingredients

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.3 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. Peel and mince or grate the ginger. Trim and finely chop the scallions. Halve the lime; cut one half into wedges for serving.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add 1 tablespoon of the ginger and cook, stirring, until fragrant, about 30 seconds. Add 1¼ cups water and a pinch of salt. Bring to a boil, then stir in the rice. Cover, reduce heat to low and simmer until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a medium bowl, combine the chopped scallions, sesame oil, half the sesame seeds, olive oil, 1 teaspoon ginger, sugar, juice from half the lime and sriracha to taste. Season with salt and pepper. Adjust with more ginger or lime juice if desired.
4. Pat the tilapia dry with paper towels and season generously with salt and pepper on both sides. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the tilapia and cook until browned and cooked through, 4-6 minutes per side. Remove from heat.
5. While the tilapia cooks, pierce the green bean bag with a fork and place on a plate. Microwave until tender, 1-2 minutes. (Alternatively, steam green beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer the green beans to a medium bowl and add the butter. Stir until melted. Season with salt and pepper.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice and green beans between plates. Arrange the tilapia on top of the rice. Drizzle with the scallion sriracha 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 will work well. Adjust cooking time as needed.

Can I substitute the green beans?

Absolutely. Asparagus or snap peas would be great alternatives. Cook until tender.

Is the pesto very spicy?

It has a moderate kick from the sriracha. You can adjust the amount to suit your heat preference.