Spicy Scallion Pesto Tilapia with Ginger Rice and Green Beans

This tilapia dish brings together bold Asian flavors with minimal effort. A vibrant scallion pesto, spiked with sriracha and sesame, adds a spicy kick that pairs perfectly with mild, flaky fish. Served over fragrant ginger jasmine rice and alongside crisp green beans, it’s a balanced meal that’s as delicious as it is simple to prepare.

The magic lies in the pesto: fresh scallions, toasted sesame oil, lime juice and just enough sriracha to wake up your taste buds. Pan-seared tilapia gets a golden crust, while the rice absorbs a subtle ginger warmth. In under 30 minutes, you’ll have a restaurant-quality dinner on the table.

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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

1 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

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel the ginger, then mince or grate until you have 2 tablespoons. Trim and finely chop the scallions. Halve the lime; cut one half into wedges for serving.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add 1 tablespoon of the minced ginger. Cook, tossing, until crisp and fragrant, 1-2 minutes. Add ¾ cup water and a pinch of salt. Bring to a boil, then add the rice, stirring once. Cover, lower the heat and simmer gently until tender, about 15 minutes.
3. In a medium bowl, combine the scallions, sesame oil, sesame seeds, olive oil, remaining 1 teaspoon ginger, sugar, juice from the lime half and sriracha (to taste). Stir well. Season with salt and pepper. Adjust with more ginger or lime juice if desired. Set the pesto aside.
4. Heat 1 tablespoon vegetable oil in a large nonstick pan over medium-high heat. Pat the tilapia dry with paper towels and season generously with salt and pepper. Add to the pan and cook until the flesh is firm and opaque and the surface is browned, 4-6 minutes per side.
5. Place the green beans in a microwave-safe bowl with a splash of water. Cover with plastic wrap, poke a few holes and microwave on high until just tender, 3-5 minutes. Alternatively, boil in salted water for 3-4 minutes. Drain, then toss with the remaining 1 tablespoon butter. Season with salt and pepper.
6. Add 1 tablespoon soy sauce to the pot with the cooked rice and fluff with a fork to distribute. Season with salt and pepper. Divide the rice and green beans between plates. Arrange the tilapia on top of the rice, then drizzle generously with the scallion pesto. Serve with lime wedges for squeezing over.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod or halibut works well. Adjust cooking time as needed.

How can I make this recipe gluten-free?

Use tamari or coconut aminos instead of soy sauce and ensure your sriracha is gluten-free.

Can I prepare the pesto in advance?

Absolutely. The scallion pesto can be made up to a day ahead and stored in the refrigerator. Bring to room temperature before serving.