Southern-Spiced Fish with Sesame-Scallion Sauce & Vegetable Rice

Southern-Spiced Fish

with Sesame-Scallion Sauce & Vegetable Rice

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 480 Cals/serving
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In this dish, seared tilapia is elevated by a coating of warming spices like paprika and cayenne, plus an irresistibly sweet and zesty sauce made with fresh lime juice, honey, scallions, and crunchy sesame seeds. It’s all complete with a bed of fluffy rice studded with savory sautéed peppers and yu choy (a variety of greens similar to bok choy, which is beloved for its broad, tender leaves).

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fresh
ingredients
Southern-Spiced Fish with Sesame-Scallion Sauce & Vegetable Rice
Title
  • 4 Tilapia Fillets
  • 1 cup Jasmine Rice
  • ¾ lb Yu Choy
  • 2 Scallions
  • 2 cloves Garlic
  • 1 Lime
  • ½ lb Sweet Peppers
  • 2 Tbsps Honey
  • 1 Tbsp Sesame Oil
  • 1 tsp Black & White Sesame Seeds
  • 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 2 cups 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:

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 stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Combine in a bowl; add the sliced white bottoms of the scallions. Thinly slice the yu choy stems and leaves . Halve the lime crosswise; squeeze the juice into a medium bowl. 

Cook the vegetables & finish the rice:
3 Cook the vegetables & finish the rice:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared pepper mixture. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sliced yu choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the leaves are wilted. 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 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. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.

* An instant-read thermometer should register 145°F.

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 fish and sauce. Enjoy! 

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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 2 cups 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:

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 stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Combine in a bowl; add the sliced white bottoms of the scallions. Thinly slice the yu choy stems and leaves . Halve the lime crosswise; squeeze the juice into a medium bowl. 

Prepare the ingredients:
Cook the vegetables & finish the rice:
3 Cook the vegetables & finish the rice:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared pepper mixture. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sliced yu choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the leaves are wilted. 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 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. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.

* An instant-read thermometer should register 145°F.

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 finished rice topped with the cooked fish and sauce. Enjoy!