Ginger-Turmeric Tilapia

Name: Ginger-Turmeric Tilapia with Buttery Coconut Rice & Green Beans
Yield: 2 servings
Ingredients: 1 Egg; 6 oz Green Beans; 1/4 cup Shredded Coconut; 1/2 cup Rice; 11 oz Tilapia; 1 tsp Turmeric; 1 clove Garlic; 1 Lime; 1 tbsp Brown Sugar; 1/4 oz Cilantro; 1 Ginger; 1 unit Shallot; tsp Black Pepper, tsp; tsp Salt, tsp

with Buttery Coconut Rice & Green Beans

By Recipe0 System

Want to take your taste buds on a trip to the tropics? We’ve got just the thing. This dish has warm and sunny flavors guaranteed to brighten up dinnertime. First, flaky tilapia is rubbed with golden-hued turmeric. After crisping up in the pan, it’s served alongside fluffy brown-sugar-simmered rice tossed with toasted coconut flakes and lime zest. There’s also a side of steamed green beans for a bright crunch. For a dynamic finish, the fish is drizzled with a ginger, shallot, and cilantro-flecked pan sauce. Now all you need is someone to bring you a piña colada!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
6 oz Green Beans
1/4 cup Shredded Coconut
1/2 cup Rice
11 oz Tilapia
1 tsp Turmeric
1 clove Garlic
1 Lime
1 tbsp Brown Sugar
1/4 oz Cilantro
1 Ginger
1 unit Shallot
tsp Black Pepper, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce (except green beans). Peel and grate or mince ginger. Zest and quarter lime (zest 1 lime; quarter both for 4 servings). Chop cilantro leaves and stems. Halve and peel shallot; mince one half (mince both halves for 4). Mince half the garlic (mince all the garlic for 4).
2

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), brown sugar, and ½ tsp salt (1 tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3

Meanwhile, heat a large, preferably nonstick, pan over medium-high heat. Add coconut and cook, stirring constantly, until golden brown, 2-3 minutes. Transfer to a plate. Turn off heat and wipe out pan.
4

Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer to a medium bowl and toss with 1 TBSP butter until melted. Season with salt and pepper. Keep covered until ready to serve.
5

Pat tilapia dry with paper towels; season generously with salt and pepper. Rub all over with turmeric. Heat a large drizzle of oil in pan used for coconut over medium-high heat. Add tilapia; cook until firm and cooked through, 4-6 minutes per side. Turn off heat; transfer to a plate. Wipe out pan. Heat a drizzle of oil in same pan over medium heat. Add ginger, shallot, and garlic; cook, stirring, until fragrant, 1 minute. Stir in ¼ cup water (⅓ cup for 4), stock concentrate, and juice from half the lime. Simmer until slightly reduced, 2-3 minutes. Turn off heat.
6

Add 2 TBSP butter (3 TBSP for 4 servings) to pan with sauce. Stir in half the cilantro and season with salt and pepper. Fluff rice; stir in 1 TBSP butter, coconut, and lime zest. Divide rice, green beans, and tilapia between plates. Spoon sauce over tilapia. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.

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