Seared Tilapia & Honey-Lime Sauce with Bok Choy & Jasmine Rice

Seared Tilapia & Honey-Lime Sauce

with Bok Choy & Jasmine Rice

25 MIN
11 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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. It’s all served over a bed of fluffy jasmine rice mixed with bok choy sautéed in fragrant aromatics.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
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fresh
ingredients
Seared Tilapia & Honey-Lime Sauce with Bok Choy & Jasmine Rice
Title
time-saving
tips & techniques
Honey
Jasmine Rice
Baby Bok Choy
Lime
How To: Peel Garlic
Garlic
Scallions
Sesame Seeds
Sesame Oil
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Seared Tilapia & Honey-Lime Sauce

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!

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