Spicy Scallion Pesto Tilapia with Ginger Rice and Green Beans

This tilapia dish brings together bright, bold flavors for a satisfying dinner that comes together quickly. A homemade scallion pesto with a kick of sriracha and nutty sesame oil perfectly complements the mild, flaky fish. Served over fragrant ginger rice and crisp-tender green beans, every bite is a balance of heat, freshness and comfort.

Whether you’re looking for a new weeknight favorite or a way to spice up your seafood routine, this recipe delivers big flavor with minimal fuss. The pesto doubles as a sauce, so you get maximum taste with every forkful.

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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 minced 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, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a medium bowl, combine scallions, sesame oil, half the sesame seeds, 1 tablespoon olive oil, 1 teaspoon minced 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; season generously all over with salt and pepper. Heat a 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. Pierce green bean bag with a fork; place on a plate and microwave until tender, 1-2 minutes. (Alternatively, steam beans in a small pot with a splash of water until just tender, 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 remaining lime wedges.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

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

How do I make the rice without a microwave?

Cook the rice on the stovetop according to package directions, adding the ginger and salt as instructed.

Can I prepare the pesto ahead of time?

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