Name:

HF Tilapia with Scallion Cochujang Pesto

Description

Over Ginger Rice with Green Beans

Serves 2-4

Prep time: 10 minutes

Cook time: 30 minutes

Calories 650

Ingredients
1 Thumb Ginger (2 Thumbs for 4)
4 Scallions (8 for 4)
1 Lime (2 for 4)
1/2 Cup Jasmine Rice (1 Cup for 4)
1 TBSP Sesame Oil (2 TBSP for 4)
1/2 TBSP Sesame Seeds (1 TBSP for 4)
0.5 oz Gochujang Sauce
11 oz Tilapia (22 oz for 4)
6 oz Green Beans (12 oz for 4)
2 TBSP Soy Sauce

Instructions
1. Prep
Wash and dry produce.
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 the other).
2. Cook Rice
Heat a drizzle of oil in a small pot over medium-high heat. Add 1 TBSP ginger (2 TBSP for 4). 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. Make Scallion Pesto
While rice cooks, in a medium bowl, combine scallions, sesame oil, sesame seeds, juice from half the lime, 1 TBSP olive oil, 1 tsp ginger, 1 tsp sugar, and gochujang to taste. (For 4 servings use 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. Cook Fish
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.
5. Cook Green Beans
While tilapia cooked place green beans on a plate. Microwave until tender, 1-2 minutes. (or 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). Stir until melted. Season with salt and pepper.
6. Finish & Serve
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.

Length

40

Calories

650

Servings

Date Created

Created By

Jade Smidt

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