Spiced Tilapia & Tahini Sauce with Caramelized Onion Rice & Pickled Peppers

Spiced Tilapia & Tahini Sauce

with Caramelized Onion Rice & Pickled Peppers

35 MIN
2 Servings
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  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Tilapia

    From the Test Kitchen

    This dish comes packed with flavor from the blend of bold shawarma spices that coats flaky tilapia fillets, the creamy tahini sauce drizzled on top, and the hearty bed of caramelized onion rice underneath.
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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Spiced Tilapia & Tahini Sauce with Caramelized Onion Rice & Pickled Peppers
    Title
    • 2 Tilapia Fillets
    • ½ cup Long Grain White Rice
    • 2 cloves Garlic
    • 1 Lemon
    • 1 Zucchini
    • 2 Scallions
    • 1 Sweet Onion
    • 2 Tbsps Tahini
    • ½ oz Sweety Drop Peppers
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    time-saving
    tips & techniques
    Prepare & caramelize the onion
    1 Prepare & caramelize the onion

    Halve, peel, and small dice the onion. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned and softened. Turn off the heat.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, wash and dry the fresh produce. Peel 2 cloves of garlic; roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch-thick pieces. Quarter and deseed the lemon. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the mayonnaise, tahini, the juice of 2 lemon wedges, 2 tablespoons of water, and as much of the garlic paste as you'd like. Season with salt and pepper.

    Cook the rice
    3 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. To the pot of caramelized onion, add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). 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.

    Cook the zucchini
    4 Cook the zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    Cook the fish & serve your dish
    5 Cook the fish & serve your dish

    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 a drizzle of olive 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. Serve the cooked rice topped with the cooked vegetables, cooked fish, and tahini sauce. Garnish with the peppers and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy! 

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

    Tips from Home Chefs

    Prepare & caramelize the onion
    1 Prepare & caramelize the onion

    Halve, peel, and small dice the onion. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned and softened. Turn off the heat.

    2 Prepare the remaining ingredients

    Meanwhile, wash and dry the fresh produce. Peel 2 cloves of garlic; roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch-thick pieces. Quarter and deseed the lemon. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the mayonnaise, tahini, the juice of 2 lemon wedges, 2 tablespoons of water, and as much of the garlic paste as you'd like. Season with salt and pepper.

    Prepare the remaining ingredients
    Cook the rice
    3 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. To the pot of caramelized onion, add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). 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.

    4 Cook the zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    Cook the zucchini
    Cook the fish & serve your dish
    5 Cook the fish & serve your dish

    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 a drizzle of olive 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. Serve the cooked rice topped with the cooked vegetables, cooked fish, and tahini sauce. Garnish with the peppers and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy! 

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

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