Honey-Lime Tilapia with Bok Choy & White Rice

Honey-Lime Tilapia

with Bok Choy & White Rice

25 MIN
+$2.95/serving 2 Servings
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  • 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

    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.
    CLICK FOR RECIPE CARD

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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Honey-Lime Tilapia with Bok Choy & White Rice
    Title
    • 2 Skin-On Salmon Fillets
    • 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 Sesame Oil
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 2 tsps Honey
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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 a drizzle 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 with salt and pepper on both sides. Season only on the skinless side with 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, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

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

    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 cooked fish over the finished rice. Top the fish with the sauce. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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 a drizzle 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 with salt and pepper on both sides. Season only on the skinless side with 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, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

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

    Cook the fish
    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 cooked fish over the finished rice. Top the fish with the sauce. Enjoy!

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