Spicy Scallion Pesto Tilapia with Ginger Rice and Green Beans

This tilapia dish is all about bold, fresh flavors. A quick scallion pesto gets a kick from sriracha and sesame, perfectly complementing the mild, flaky fish. Served over fragrant ginger rice and alongside snappy green beans, it’s a balanced meal that feels both comforting and exciting.

The pesto comes together in minutes-just chop scallions and mix with sesame oil, ginger, lime juice and a touch of heat. The rice simmers with ginger for an aromatic base, while the tilapia pan-sears to golden perfection. Finish with a drizzle of soy sauce and a squeeze of lime for a bright, savory dinner that’s sure to become a favorite.

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

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Kikkoman® Traditionally Brewed Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce except green beans. Peel and mince or grate ginger. Trim and finely chop scallions. Halve lime; cut one half into wedges.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add 1 tablespoon ginger and cook, stirring, until fragrant, about 30 seconds. Add ¾ cup water and a pinch of salt. Bring to a boil, then stir in ½ cup jasmine rice. Cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a medium bowl, combine chopped scallions, sesame oil, half the sesame seeds, 1 tablespoon 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 and season generously with salt and pepper. Heat a large drizzle of vegetable 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 the green bean bag with a fork and microwave on a plate until tender, 1-2 minutes. (Alternatively, steam beans in a small pot with a splash of water for 5-7 minutes.) Transfer beans to a medium bowl, add 1 tablespoon 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. Place tilapia on top of rice. Drizzle with scallion pesto and soy sauce to taste. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

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

What can I substitute for sriracha?

Use any hot sauce or chili paste, such as sambal oelek or gochujang, to taste.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or pan.