Tilapia

Name: Tilapia with Sesame-Scallion Pesto over Ginger Rice with Green Beans
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Ginger; 4 unit Scallions; 1 Lime; 1/2 cup Rice; 1 tbsp Sesame Oil; 1 tbsp Sesame Seeds; 1/2 oz Gochujang Sauce; 11 oz Tilapia; 6 oz Green Beans; 2 tbsp Soy Sauce; 1 tsp Granulated Sugar; 1 tbsp Olive Oil; 1 tbsp Cooking Oil; Salt; Black Pepper; 1 tbsp Butter

with Sesame-Scallion Pesto over Ginger Rice with Green Beans

By Recipe0 System

Classic basil pesto never goes out of style, but tonight’s scallion pesto is just the fun, dynamic condiment we’ve been craving. The scallions are finely chopped, then mixed with sesame oil and seeds, ginger, sugar, lime juice, and gochujang. The result? A tangy, sweet, savory, and spicy flavor explosion that provides just the right contrast to mild tilapia fillets, fluffy ginger rice, and snappy green beans.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Ginger
4 unit Scallions
1 Lime
1/2 cup Rice
1 tbsp Sesame Oil
1 tbsp Sesame Seeds
1/2 oz Gochujang Sauce
11 oz Tilapia
6 oz Green Beans
2 tbsp Soy Sauce
1 tsp Granulated Sugar
1 tbsp Olive Oil
1 tbsp Cooking Oil
Salt
Black Pepper
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce (except green beans).

Peel and mince or grate ginger. Trim and finely chop scallions. Halve lime; cut one half into wedges (for 4 servings, halve one lime and quarter remaining).
2

Heat a drizzle of oil in a small pot over medium-high heat. Add 1 TBSP ginger (2 TBSP for 4 servings). Cook, stirring, until fragrant, 30 seconds.

Add rice, 3⁄4 cup water (1 1⁄2 cups for 4) and a pinch of salt. Bring to a boil, then reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
3

While rice cooks, in a medium bowl, combine scallions, sesame oil, half the sesame seeds, 1 TBSP olive oil, 1 tsp ginger, 1 tsp sugar, juice from half the lime, and gochujang to taste. (For 4 servings, use all the sesame seeds, 2 TBSP olive oil, 2 tsp ginger, and 2 tsp sugar.) Season with salt and pepper; add more ginger or lime juice to taste.
4

Pat tilapia* dry with paper towels; season generously all over with salt and pepper.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side. Turn off heat.
5

While tilapia cooks, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam green beans in a small pot with a splash of water until just tender, 5-7 minutes.

Transfer green beans to a second medium bowl; add 1 TBSP butter (2 TBSP for 4 servings). 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 over rice; drizzle with scallion gochujang pesto and soy sauce to taste. Serve with lime wedges on the side.

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