Sweet & Spicy Glazed Tilapia with Brown Rice, Asparagus & Peanuts

Sweet & Spicy Glazed Tilapia

with Brown Rice, Asparagus & Peanuts

30 MIN
+$0.95/serving 2 Servings
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Available Options

  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
    • with Salmon

    From the Test Kitchen

    This simple, flavorful dish features flaky tilapia cooked with a delectable mix of spicy sambal, sweet honey, and soy glaze—the perfect match for sides of brown rice and a colorful, ponzu-dressed vegetable sauté.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Sweet & Spicy Glazed Tilapia with Brown Rice, Asparagus & Peanuts
    Title
    • 2 Skin-On Salmon Fillets
    • 2 Scallions
    • ½ cup Brown Rice
    • 2 cloves Garlic
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 6 oz Asparagus
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Sambal Oelek
    • 4 tsps Honey
    • 1 Aloha Pepper

    Sweet & Spicy Glazed Tilapia

    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. 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, 23 to 25 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 & make the glaze

    Meanwhile, wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, whisk together the honey (kneading the packet before opening), soy glaze, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

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

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced pepper, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to a bowl; add the ponzu sauce and stir to coat. Cover with foil to keep warm. Wipe out the pan.

    4 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 until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until the glaze is slightly thickened and the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the cooked rice and dressed vegetables. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy! 

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

    Cook the fish & serve your dish
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