Spicy Scallion Pesto Tilapia with Ginger Rice and Green Beans

This vibrant dish brings together mild tilapia with a bold, homemade scallion sriracha pesto that packs a punch of flavor. The pesto, made with fresh scallions, sesame oil and a kick of sriracha, perfectly complements the delicate fish. Served over fragrant ginger jasmine rice and alongside crisp green beans, every bite is a balance of heat, nuttiness and freshness.

Ready in just about 30 minutes, this recipe is ideal for busy weeknights when you want something satisfying without spending hours in the kitchen. The ginger rice adds a subtle warmth, while the green beans provide a nice crunch. Drizzle everything with soy sauce and a squeeze of lime for a complete, restaurant-quality meal at home.

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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 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. Cook, stirring, until fragrant, about 30 seconds. Add ¾ cup water and a pinch of salt. Bring to a boil, then stir in rice. Cover and reduce to a low simmer. Cook 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 tablespoon olive oil, 1 teaspoon ginger, 1 teaspoon sugar, juice from lime half 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 all over 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.
5. While tilapia cooks, pierce the green bean bag with a fork and place on a plate. 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.) 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. Arrange tilapia on top of rice; drizzle with scallion pesto and soy sauce to taste. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute tilapia with other mild white fish like cod, haddock or sole. Adjust cooking time as needed based on thickness.

Is there a substitute for sriracha?

You can use any hot sauce or chili paste, such as sambal oelek or gochujang, adjusting the amount to your preferred spice level.

Can I make this recipe gluten-free?

Yes, use tamari or coconut aminos instead of soy sauce and ensure your sriracha is gluten-free. The recipe is naturally gluten-free aside from soy sauce.