Spicy Scallion Pesto Tilapia with Ginger Rice and Green Beans

This vibrant dish brings together mild tilapia, aromatic ginger rice and crisp green beans, all tied together with a bold scallion sriracha pesto. The pesto-made with fresh scallions, sesame oil, lime and a kick of sriracha-adds a punch of flavor that elevates the entire meal.

Perfect for a busy weeknight, this recipe comes together in about 30 minutes. The rice is cooked with ginger for a fragrant base, while the fish is pan-seared until golden and flaky. A quick microwave or stovetop steam for the green beans keeps things simple. Drizzle everything with the pesto and a splash of soy sauce for a satisfying, balanced dinner.

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 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 rice. Cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. In a medium bowl, combine scallions, sesame oil, half the sesame seeds, 1 tablespoon olive oil, 1 teaspoon ginger, 1 teaspoon sugar, juice from the 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 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.
5. While tilapia cooks, pierce the green bean bag with a fork and place on a plate. Microwave 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 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 lime wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

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

Can I make the pesto ahead of time?

Absolutely. The scallion pesto can be made up to a day in advance and stored in the refrigerator.

What can I substitute for jasmine rice?

Basmati rice or long-grain white rice are good substitutes. Adjust water and cooking time accordingly.