Sweet & Spicy Glazed Tilapia with Green Beans, Bell Pepper & White Rice

Sweet & Spicy Glazed Tilapia

with Green Beans, Bell Pepper & White Rice

40 MIN
+$2.95/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 simple, flavorful dish features flaky tilapia topped with a delectable sauce of spicy sambal and sweet soy glaze—the perfect match for sides of white rice and a colorful, ponzu-dressed vegetable sauté.
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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Sweet & Spicy Glazed Tilapia with Green Beans, Bell Pepper & White Rice
    Title
    • 2 Skin-On Salmon Fillets
    • 2 Scallions
    • ½ cup Long Grain White Rice
    • 2 cloves Garlic
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 1 Bell Pepper
    • 3 Tbsps Roasted Peanuts
    • 6 oz Green Beans
    • 1 Tbsp Sambal Oelek
    • 2 tsps Honey
    time-saving
    tips & techniques
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off and discard the stem of the pepper. Halve 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.

    Cook the rice
    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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 & dress the vegetables
    3 Cook & dress the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. 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. Transfer to a bowl; add the ponzu sauce and stir to coat. Cover with foil to keep warm. Wipe out the pan.

    Cook the fish & serve your dish
    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.

    Tips from Home Chefs

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

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off and discard the stem of the pepper. Halve 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.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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 rice
    Cook & dress the vegetables
    3 Cook & dress the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. 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. 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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