Miso-Honey Tilapia

with Sesame-Roasted Asparagus & Garlic Rice

25 MIN

+$0.95/serving 2 Servings

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with Salmon

From the Test Kitchen

Pickled vegetables are a favorite in East Asian cuisines for adding balancing acidity to rich flavors, which you’ll create here simply by marinating crisp cucumber with a bit of rice vinegar and salt—the perfect accompaniment to our tilapia, which we're topping with a savory-sweet mix of miso paste, honey, and butter. It's all served over a bed of fluffy, fragrant garlic rice.
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Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Long Grain White Rice
1 Persian Cucumber
2 cloves Garlic
6 oz Asparagus
1 Tbsp Sweet White Miso Paste
1 Tbsp Rice Vinegar
1 Tbsp Sesame Oil
1 oz Salted Butter
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the cucumber lengthwise, then thinly slice crosswise. Snap off and discard the tough, woody stem ends of the asparagus. In a bowl, combine the sliced cucumber and half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the miso paste, honey (kneading the packet before opening), and 2 tablespoons of water.

2 Make the garlic rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, chopped garlic, 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.

3 Roast & finish the asparagus

Meanwhile, line a sheet pan with foil. Place the asparagus on the foil. Drizzle with the sesame oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the remaining vinegar; carefully toss to coat.

4 Cook the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive 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.* Leaving any browned bits (or fond) in the pan, transfer to two serving dishes.

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

5 Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat; add the butter and stir until melted and combined. Serve the cooked fish and garlic rice with the finished asparagus. Top with fish with the finished sauce and marinated cucumber. Garnish with the togarashi. Enjoy!