Spicy Scallion Pesto Tilapia with Ginger Rice and Green Beans

Classic basil pesto is great, but this scallion version is a game-changer. Finely chopped scallions are blended with sesame oil, sesame seeds, fresh ginger, a touch of sugar, lime juice and Sriracha for a tangy, sweet, savory and spicy condiment. It’s the perfect contrast to mild tilapia fillets.

Paired with fluffy ginger-infused rice and crisp-tender green beans, this meal comes together in under 30 minutes. It’s a vibrant, satisfying dinner that’s sure to become a weeknight favorite.

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Ingredients

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.3 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince or grate ginger. Trim and finely chop scallions. Halve lime; cut one half into wedges for serving.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add 1 tablespoon ginger and cook, stirring, until fragrant, about 30 seconds. Add 1¼ cups 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, 15-20 minutes. Keep covered off heat until ready to serve.
3. In a medium bowl, combine scallions, sesame oil, half the sesame seeds, olive oil, 1 teaspoon ginger, 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 with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side. Remove from heat.
5. While tilapia cooks, pierce green bean bag with a fork and microwave on a plate until tender, 1-2 minutes. Alternatively, steam in a small pot with a splash of water for 5-7 minutes. Transfer to a bowl and stir in butter 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 rice; drizzle with scallion Sriracha pesto and soy sauce to taste. Serve with lime wedges.

Recipe Tips

FAQ

Can I use another fish instead of tilapia?

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

Is the pesto very spicy?

It has a moderate kick from Sriracha, but you can adjust the amount to your taste.

Can I make this recipe gluten-free?

Use tamari or coconut aminos instead of soy sauce to make it gluten-free.