Your Blue Apron Basket

Checkout Checkout
Continue Browsing
Loading...
Checkout Checkout
Continue Browsing
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

We ship wine to the following states:
or
We ship wine to the following states:

Honey-Lime Tilapia

with Bok Choy & Jasmine Rice

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 530 calories

To top a bed of fluffy rice and bok choy, we’re searing tilapia fillets in a coating of bold spices (like ground mustard, smoked paprika, cayenne, and more), then finishing it with a tangy-sweet sauce made with fresh scallions.

Get Cooking
fresh
ingredients
Honey-Lime Tilapia with Bok Choy & Jasmine Rice
Title
  • 2 Tilapia Fillets
  • ½ cup Jasmine Rice
  • 2 Scallions
  • 10 oz Baby Bok Choy
  • 1 Lime
  • 2 cloves Garlic
  • 1 Tbsp Honey
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika, & Cayenne Pepper)
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the bok choy; thinly slice crosswise. Halve the lime crosswise; squeeze the juice into a medium bowl. 

Cook the bok choy & finish the rice:
3 Cook the bok choy & finish the rice:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the pot of cooked rice; stir to combine. Cover to keep warm. Wipe out the pan. 

Cook the fish:
4 Cook the fish:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat the sesame oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat. 

Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

While the fish cooks, to the bowl of lime juice, add the honey (kneading the packet before opening), sliced green tops of the scallions, and sesame seeds. Season with salt and pepper. Stir to thoroughly combine. Serve the cooked fish over the finished rice. Top the fish with the sauce. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the bok choy; thinly slice crosswise. Halve the lime crosswise; squeeze the juice into a medium bowl. 

Prepare the ingredients:
Cook the bok choy & finish the rice:
3 Cook the bok choy & finish the rice:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the pot of cooked rice; stir to combine. Cover to keep warm. Wipe out the pan. 

4 Cook the fish:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat the sesame oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat. 

Cook the fish:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

While the fish cooks, to the bowl of lime juice, add the honey (kneading the packet before opening), sliced green tops of the scallions, and sesame seeds. Season with salt and pepper. Stir to thoroughly combine. Serve the cooked fish over the finished rice. Top the fish with the sauce. Enjoy!