Sweet Chili Tilapia & Sesame Breadcrumbs with Garlic Rice & Broccoli

Sweet Chili Tilapia & Sesame Breadcrumbs

with Garlic Rice & Broccoli

30 MIN
+$4.99/serving 2 Servings
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  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    From the Test Kitchen

    This dish is packed with umami (or savory) flavors thanks to a sweet chili-sambal glaze we're spooning over flaky tilapia fillets and crispy panko breadcrumbs cooked with nutty sesame oil to sprinkle on top. For bright, aromatic accompaniments, we're serving them with sides of garlic rice and sautéed broccoli finished with fresh lime juice.
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    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Sweet Chili Tilapia & Sesame Breadcrumbs with Garlic Rice & Broccoli
    Title
    • 2 Skin-On Salmon Fillets
    • 3 Tbsps Sweet Chili Sauce
    • 2 Scallions
    • 1 Lime
    • 1 oz Salted Butter
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Sesame Oil
    • ¼ cup Panko Breadcrumbs
    • ½ cup Long Grain White Rice
    • 2 cloves Garlic
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Soy Sauce
    • ½ lb Broccoli
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. In a bowl, combine the soy sauce, sweet chili sauce, the juice of 1 lime half, 1 teaspoon of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

    Make the garlic rice
    2 Make the garlic rice

    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.

    Make the sesame breadcrumbs
    3 Make the sesame breadcrumbs

    Meanwhile, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Wipe out the pan.

    Cook the broccoli
    4 Cook the broccoli

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the liquid has cooked off. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until the broccoli is tender. Turn off the heat and carefully stir in the juice of the remaining lime half. Taste, then season with salt and pepper if desired. 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 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. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 1 to 2 minutes. Add the butter and glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the garlic rice and cooked broccoli. Top the fish with the sesame breadcrumbs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy! 

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

    Tips from Home Chefs

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. In a bowl, combine the soy sauce, sweet chili sauce, the juice of 1 lime half, 1 teaspoon of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

    2 Make the garlic rice

    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.

    Make the garlic rice
    Make the sesame breadcrumbs
    3 Make the sesame breadcrumbs

    Meanwhile, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Wipe out the pan.

    4 Cook the broccoli

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the liquid has cooked off. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until the broccoli is tender. Turn off the heat and carefully stir in the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

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

    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. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 1 to 2 minutes. Add the butter and glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the garlic rice and cooked broccoli. Top the fish with the sesame breadcrumbs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy! 

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

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