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Tomato Achaar Glazed Tilapia & Lime Rice
with Mustard Seed Green Beans
40 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
Here, we're coating tilapia fillets with fragrant vadouvan curry, then basting it in the pan with a savory-sweet tomato achaar and honey glaze to imbue the fish with deliciously bold, Indian-style flavor. It's perfectly tempered by a bed of zesty brown rice and a creamy lime yogurt drizzled on top.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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NutritionPER SERVING
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Calories840 Cals (est.)
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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
Title
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2 Skin-On Salmon Fillets
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½ cup Brown Rice
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6 oz Green Beans
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1 Lime
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2 Tbsps Tomato Achaar
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1 Tbsp Honey
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1½ tsps Brown & Yellow Mustard Seeds
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½ cup Plain Nonfat Greek Yogurt
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3 Tbsps Roasted Cashews
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2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Using a zester or the small side of a box grater, finely grate the lime. Quarter the lime. Roughly chop the cashews. To make the glaze, in a bowl, combine the honey (kneading the packet before opening), 2 tablespoons of water, and as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the yogurt, the juice of 2 lime wedges, and 2 teaspoons of water; season with salt and pepper.
3
Cook the green beans
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Add the mustard seeds. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook & glaze the fish
Pat the fish dry with paper towels; season both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In the same pan, heat 2 teaspoons 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 on the first side, or until lightly 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.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Finish the rice & serve your dish
Add the lime zest to the pot of cooked rice; season with salt and pepper. Stir to combine. Serve the glazed fish (including any glaze from the pan) with the finished rice and cooked green beans. Top the fish with the lime yogurt. Garnish with the chopped cashews. Serve the remaining lime wedges on the side. Enjoy!
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Using a zester or the small side of a box grater, finely grate the lime. Quarter the lime. Roughly chop the cashews. To make the glaze, in a bowl, combine the honey (kneading the packet before opening), 2 tablespoons of water, and as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the yogurt, the juice of 2 lime wedges, and 2 teaspoons of water; season with salt and pepper.
3
Cook the green beans
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Add the mustard seeds. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook & glaze the fish
Pat the fish dry with paper towels; season both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In the same pan, heat 2 teaspoons 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 on the first side, or until lightly 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.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Finish the rice & serve your dish
Add the lime zest to the pot of cooked rice; season with salt and pepper. Stir to combine. Serve the glazed fish (including any glaze from the pan) with the finished rice and cooked green beans. Top the fish with the lime yogurt. Garnish with the chopped cashews. Serve the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs