Honey-Lime Tilapia with Bok Choy & White Rice

Honey-Lime Tilapia

with Bok Choy & White Rice

25 MIN
-$0.05/serving 2 Servings
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  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    In this dish, seared tilapia is elevated by a coating of warming spices like paprika and cayenne and an irresistibly sweet and zesty sauce made with fresh lime juice, honey, scallions, and crunchy sesame seeds.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Honey-Lime Tilapia with Bok Choy & White Rice
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 2 Scallions
    • 1 Lime
    • 10 oz Baby Bok Choy
    • 2 cloves Garlic
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Honey
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the ricea 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.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, 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 ends 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

    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 constantly, 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. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    Cook the shrimp
    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired); place in a large bowl. Season with salt, pepper, and the spice blend; stir to coat. In the same pan, heat the sesame oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

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

    Meanwhile, 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 finished rice topped with the cooked shrimp and sauce. Enjoy! 

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the ricea 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.

    2 Prepare the ingredients

    Meanwhile, 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 ends 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

    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 constantly, 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. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired); place in a large bowl. Season with salt, pepper, and the spice blend; stir to coat. In the same pan, heat the sesame oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Cook the shrimp
    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    Meanwhile, 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 finished rice topped with the cooked shrimp and sauce. Enjoy! 

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