Sweet Chili & Butter-Glazed Tilapia over Rice, Zucchini & Shishito Peppers

Sweet Chili & Butter-Glazed Tilapia

over Rice, Zucchini & Shishito Peppers

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 650 Cals/serving

To elevate a simple base of brown rice, zucchini, and shishito peppers, we’re topping it with flaky tilapia fillets—glazed in the pan with rich butter and vibrant sweet chili sauce (a popular condiment that tempers spicy red chili with vinegar, sugar, and more).

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fresh
ingredients
Sweet Chili & Butter-Glazed Tilapia over Rice, Zucchini & Shishito Peppers
Title
  • 2 Tilapia Fillets
  • ½ cup Jasmine Rice
  • 1 Zucchini
  • 3 oz Shishito Peppers
  • 2 cloves Garlic
  • 2 Tbsps Butter
  • 3 Tbsps Sweet Chili Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Rice Vinegar
  • 1 tsp Black & White Sesame Seeds
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

In a small 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. Cover to keep warm. 

Prepare the ingredients & make the glaze:
2 Prepare the ingredients & make the glaze:

Meanwhile, wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling. In a bowl, combine the sweet chili sauce, vinegar, and 1 tablespoon of water.

Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the soy sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook & glaze the fish:
4 Cook & glaze the fish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, frequently spooning the glaze over the fish, 2 to 3 minutes, or until the fish is coated and cooked through.* Turn off the heat. 

An instant-read thermometer should register 145°F.

Finish & serve your dish:
5 Finish & serve your dish:

To the bowl of cooked vegetables, add the cooked rice and sesame oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice and vegetables topped with the glazed fish (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!

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Cook the rice:
1 Cook the rice:

In a small 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. Cover to keep warm. 

2 Prepare the ingredients & make the glaze:

Meanwhile, wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling. In a bowl, combine the sweet chili sauce, vinegar, and 1 tablespoon of water.

Prepare the ingredients & make the glaze:
Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the soy sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

4 Cook & glaze the fish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, frequently spooning the glaze over the fish, 2 to 3 minutes, or until the fish is coated and cooked through.* Turn off the heat. 

An instant-read thermometer should register 145°F.

Cook & glaze the fish:
Finish & serve your dish:
5 Finish & serve your dish:

To the bowl of cooked vegetables, add the cooked rice and sesame oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice and vegetables topped with the glazed fish (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!