Tilapia With Scallion Sriracha Pesto Recipe by The Cast Iron Soulé
Cooking Instructions 40 minutes 1 Peel and mince or grate ginger. Trim and finely chop scallions. Halve lime; cut one half into wedges 2 Heat a drizzle of oil in a small pot over medium-high heat. Add 1 tbsp ginger. Cook, stirring, until fragrant, 30 seconds. 3 Add ¾ cup water and a pinch of salt. Bring to a boil, then stir in rice. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. 4 While rice cooks, in a medium bowl, combine scallions, sesame oil, sesame seeds, 1 tbsp olive oil, 1 tsp ginger, 1 tsp sugar, juice from lime half, and sriracha to taste. Season with salt and pepper; add more ginger or lime juice to taste. 5 6 Pat tilapia dry with paper towels; season generously all over with salt and pepper. 7 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. 8 While tilapia cooks, steam green beans in a small pot with a splash of water until just tender, 5-7 minutes. 9 Transfer beans to a second medium bowl; add 1 tbsp butter. Stir until melted. Season with salt and pepper. 10 Fluff rice with a fork and season with salt and pepper. Divide rice and green beans between plates. Arrange tilapia on top of rice; drizzle with scallion sriracha pesto and soy sauce to taste. Serve with lime wedges on the side. 11 Enjoy! 1 Peel and mince or grate ginger. Trim and finely chop scallions. Halve lime; cut one half into wedges 1 Peel and mince or grate ginger. Trim and finely chop scallions. Halve lime; cut one half into wedges 2 Heat a drizzle of oil in a small pot over medium-high heat. Add 1 tbsp ginger. Cook, stirring, until fragrant, 30 seconds. 2 Heat a drizzle of oil in a small pot over medium-high heat. Add 1 tbsp ginger. Cook, stirring, until fragrant, 30 seconds. 3 Add ¾ cup water and a pinch of salt. Bring to a boil, then stir in rice. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. 3 Add ¾ cup water and a pinch of salt. Bring to a boil, then stir in rice. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. 4 While rice cooks, in a medium bowl, combine scallions, sesame oil, sesame seeds, 1 tbsp olive oil, 1 tsp ginger, 1 tsp sugar, juice from lime half, and sriracha to taste. Season with salt and pepper; add more ginger or lime juice to taste. 4 While rice cooks, in a medium bowl, combine scallions, sesame oil, sesame seeds, 1 tbsp olive oil, 1 tsp ginger, 1 tsp sugar, juice from lime half, and sriracha to taste. Season with salt and pepper; add more ginger or lime juice to taste. 5 5 6 Pat tilapia dry with paper towels; season generously all over with salt and pepper. 6 Pat tilapia dry with paper towels; season generously all over with salt and pepper. 7 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. 7 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. 8 While tilapia cooks, steam green beans in a small pot with a splash of water until just tender, 5-7 minutes. 8 While tilapia cooks, steam green beans in a small pot with a splash of water until just tender, 5-7 minutes. 9 Transfer beans to a second medium bowl; add 1 tbsp butter. Stir until melted. Season with salt and pepper. 9 Transfer beans to a second medium bowl; add 1 tbsp butter. Stir until melted. Season with salt and pepper. 10 Fluff rice with a fork and season with salt and pepper. Divide rice and green beans between plates. Arrange tilapia on top of rice; drizzle with scallion sriracha pesto and soy sauce to taste. Serve with lime wedges on the side. 10 Fluff rice with a fork and season with salt and pepper. Divide rice and green beans between plates. Arrange tilapia on top of rice; drizzle with scallion sriracha pesto and soy sauce to taste. Serve with lime wedges on the side. 11 Enjoy! 11 Enjoy! 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