Spicy Scallion Pesto Tilapia with Ginger Jasmine Rice and Green Beans

This dish brings together bold Asian flavors with tender tilapia, fragrant ginger rice and crisp green beans. The star is a quick scallion pesto with a kick of sriracha, balanced by nutty sesame and fresh lime.

Perfect for a weeknight, this meal comes together in about 30 minutes. The mild tilapia is a perfect canvas for the vibrant pesto, while the ginger rice and buttery green beans round out the plate.

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

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. Prepare the ingredients: Wash and dry all produce. Peel and mince or grate the ginger until you have 2 tablespoons. Trim and finely chop the scallions. Halve the lime; cut one half into wedges for serving.
2. Cook the rice: In a small pot, melt 1 tablespoon butter over medium-high heat. Add 1 tablespoon of the minced ginger and cook, stirring, until fragrant, about 1-2 minutes. Add ¾ cup water and a pinch of salt. Bring to a boil, then stir in the jasmine rice. Cover, reduce heat to low and simmer until the rice is tender, about 15 minutes.
3. Make the scallion pesto: In a medium bowl, combine the chopped scallions, sesame oil, sesame seeds, olive oil, the remaining 1 teaspoon ginger, sugar, juice from the lime half and sriracha (adjust to taste). Stir well. Season with salt and pepper. Taste and add more ginger or lime juice if desired. Set aside.
4. Cook the tilapia: Heat 1 tablespoon vegetable oil in a large nonstick pan over medium-high heat. Pat the tilapia fillets dry with paper towels and season generously with salt and pepper on both sides. Place the fillets in the hot pan and cook until the flesh is opaque and the surface is golden brown, about 4-6 minutes per side.
5. Prepare the green beans: Place the green beans in a microwave-safe bowl with a splash of water. Cover with plastic wrap and poke a few holes in the wrap. Microwave on high until tender, 3-5 minutes. Alternatively, boil the beans in salted water for 3-4 minutes. Drain, then toss with the remaining 1 tablespoon butter until melted. Season with salt and pepper.
6. Finish and serve: Add 1 tablespoon soy sauce to the pot of cooked rice and fluff with a fork to distribute. Season with salt and pepper if needed. Divide the rice and green beans between plates. Arrange the tilapia fillets on top of the rice. Drizzle the scallion pesto over the fish and rice. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any mild white fish like cod, halibut or sole works well in this recipe.

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. Bring it to room temperature before serving.

Is there a substitute for jasmine rice?

You can use basmati rice or long-grain white rice. Adjust the cooking time and water ratio according to the rice type.