Spicy Scallion Pesto Tilapia with Ginger Rice and Green Beans

This tilapia recipe is anything but ordinary. A vibrant scallion sriracha pesto-tangy, sweet and spicy-adds a dynamic kick to mild fish fillets. Paired with fragrant ginger rice and crisp green beans, it’s a balanced meal that comes together in about 30 minutes.

The pesto is made by mixing finely chopped scallions with sesame oil, sesame seeds, ginger, lime juice, sugar and sriracha. It’s a fun twist on classic pesto that will wake up your taste buds. Serve with lime wedges for an extra burst of freshness.

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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

1 tablespoon ButterView 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

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. Heat a drizzle of oil in a small pot over medium-high heat. Add 1 tablespoon ginger (2 tablespoons for 4 servings). Cook, stirring, until fragrant, about 30 seconds. Add ¾ cup water (1½ cups for 4) 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. (For 4 servings, use all sesame seeds, 2 tablespoons olive oil, 2 teaspoons ginger, 2 teaspoons sugar and juice from 1 lime.) 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. (No microwave? Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer beans to a second medium bowl; add 1 tablespoon butter (2 tablespoons 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 on top of rice; drizzle with scallion sriracha pesto and soy sauce to taste. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

Yes, any mild white fish like cod or sole works well.

Is the pesto very spicy?

The sriracha adds a moderate kick, but you can adjust the amount to your preference.

Can I make this recipe gluten-free?

Use tamari or gluten-free soy sauce instead of regular soy sauce.