Tilapia with Scallion Sriracha Pesto

• 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).

• 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 1 1⁄4 cups water (2 1⁄4 cups for 4) 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,
15-20 minutes.
• Keep covered off heat until ready to serve.

• 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 a lime, and Sriracha to taste. (For
4 servings, use all the sesame seeds, 2 TBSP
olive oil, 2 tsp ginger, 2 tsp sugar, and juice
from one lime.) Season with salt and pepper;
add more ginger or lime juice to taste.

• 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.

• 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.

• 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.
Fish is fully cooked when internal temperature reaches 145°.