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Sweet & Spicy Glazed Tilapia
with Brown Rice, Mushrooms & Peppers
35 MIN
+$4.95/serving
4 Servings
From the Test Kitchen
The star of this dish is the umami-rich glaze (made from spicy yellow curry paste, soy sauce, and honey) we’re using to baste flaky tilapia fillets, an easy technique for even cooking that imbues the fish with all the glaze’s bright flavors. Tender peppers and mushrooms—cooked with fragrant fresh ginger—and a bed of brown rice finish the dish on a hearty note.
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NutritionPER SERVING
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Calories660 Cals (est.)
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fresh
ingredients
Title
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4 Skin-On Salmon Fillets
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1⅛ cups Brown Rice
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½ lb Mushrooms
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1 Tbsp Yellow Curry Paste
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2 Tbsps Soy Sauce
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1 Tbsp Sesame Oil
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2 Bell Peppers
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1 tsp Black & White Sesame Seeds
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1 Piece Ginger
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3 Tbsps Roasted Peanuts
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4 tsps Honey
step-by-step
instructions
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 1/2 cups 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. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch strips. Cut the mushrooms into bite-sized pieces. Roughly chop the peanuts. In a separate bowl, whisk together the honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped ginger, pepper pieces, and mushroom pieces; season with salt and pepper. Cook, stirring frequently, 5 to 7 minutes, or until softened. Transfer to a bowl and stir in the sesame seeds. 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 with foil and cook 3 to 5 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned. Add the 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 cooked rice and cooked vegetables. Garnish with the chopped peanuts. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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 1/2 cups 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. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch strips. Cut the mushrooms into bite-sized pieces. Roughly chop the peanuts. In a separate bowl, whisk together the honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped ginger, pepper pieces, and mushroom pieces; season with salt and pepper. Cook, stirring frequently, 5 to 7 minutes, or until softened. Transfer to a bowl and stir in the sesame seeds. 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 with foil and cook 3 to 5 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned. Add the 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 cooked rice and cooked vegetables. Garnish with the chopped peanuts. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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