Spicy Scallion Pesto Tilapia with Ginger Rice and Green Beans

Classic basil pesto is great, but this scallion Sriracha pesto is a game-changer. Finely chopped scallions are blended with sesame oil, ginger, lime juice and a kick of Sriracha for a tangy, sweet and spicy condiment that perfectly complements mild tilapia.

Paired with fluffy ginger rice and tender green beans, this dish comes together in about 30 minutes. It’s an easy, vibrant weeknight dinner that’s sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 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

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince or grate ginger. Trim and finely chop scallions. Halve 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 ginger and cook until fragrant, about 30 seconds. Add 1¼ cups water and a pinch of salt. Bring to a boil, then stir in rice. Cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a medium bowl, combine scallions, sesame oil, half the sesame seeds, olive oil, 1 teaspoon ginger, 1 teaspoon 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 tilapia dry with paper towels; season generously with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side. Remove from heat.
5. While tilapia cooks, pierce green bean bag with a fork and microwave until tender, 1-2 minutes. Alternatively, steam in a small pot with a splash of water for 5-7 minutes. Transfer green beans to a bowl, add butter and 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 on top of rice; drizzle with scallion Sriracha pesto and soy sauce to taste. Serve with lime wedges.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

Yes, any mild white fish like cod, haddock or sole will work well.

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 the refrigerator.

What can I substitute for green beans?

Broccoli, asparagus or snap peas are great alternatives.