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Glazed Tilapia & Peanut-Ginger Rice
with Garlic Green Beans
30 MIN
+$2.95/serving
2 Servings
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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NutritionPER SERVING
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Calories790 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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½ cup Long Grain White Rice
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6 oz Green Beans
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1 Lime
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2 cloves Garlic
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2 Tbsps Mango Chutney
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2 tsps Tamarind Paste
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¼ tsp Crushed Red Pepper Flakes
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1 Piece Ginger
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1 oz Salted Butter
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3 Tbsps Roasted Peanuts
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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.
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.
Tips from Home Chefs