Glazed Tilapia & Peanut-Ginger Rice with Garlic Green Beans

Glazed Tilapia & Peanut-Ginger Rice

with Garlic Green Beans

30 MIN
+$2.95/serving 2 Servings
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Available Options

  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    • with Salmon

    From the Test Kitchen

    Here, you'll glaze flaky tilapia fillets with a tart-and-sweet combination of mango chutney and tamarind paste—made from the pleasantly sour, sticky fruit of the tropical tamarind tree. Sides of fragrant ginger rice (with peanuts for an added crunch) and garlicky green beans round out the dish.
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    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Glazed Tilapia & Peanut-Ginger Rice with Garlic Green Beans
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Long Grain White Rice
    • 6 oz Green Beans
    • 1 Lime
    • 2 cloves Garlic
    • 2 Tbsps Mango Chutney
    • 2 tsps Tamarind Paste
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Piece Ginger
    • 1 oz Salted Butter
    • 3 Tbsps Roasted Peanuts

    Glazed Tilapia & Peanut-Ginger Rice

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the peanuts. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Quarter the lime. In a bowl, combine the mango chutney, tamarind paste, 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

    2 Make the peanut-ginger rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, chopped ginger, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the chopped peanuts.

    Make the peanut-ginger rice
    Cook the green beans
    3 Cook the green beans

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Transfer to a bowl. Add the juice of 2 lime wedges and stir to coat. Taste, then season with salt and pepper if desired. Wipe out the pan.

    4 Cook the fish & serve your dish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, stirring frequently and spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the peanut-ginger rice and cooked green beans. Serve the remaining lime wedges on the side. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish & serve your dish
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