Tomato Achaar Glazed Tilapia & Lime Rice with Mustard Seed Green Beans

Tomato Achaar Glazed Tilapia & Lime Rice

with Mustard Seed Green Beans

40 MIN
-$0.05/serving 2 Servings
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Available Options

  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    • with Shrimp

    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 rice and a creamy lime yogurt drizzled on top.
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    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
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    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
    Tomato Achaar Glazed Tilapia & Lime Rice with Mustard Seed Green Beans
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 2 Tbsps Tomato Achaar
    • 6 oz Green Beans
    • 1 Lime
    • 1½ tsps Brown & Yellow Mustard Seeds
    • ½ cup Plain Nonfat Greek Yogurt
    • 2 tsps Vadouvan Curry Powder
    • 3 Tbsps Roasted Cashews
    • 2 tsps Honey

    Tomato Achaar Glazed Tilapia & Lime Rice

    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. 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.

    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 to get 2 teaspoons. 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.

    Prepare the ingredients
    Cook the green beans
    3 Cook the green beans

    In a medium pan (nonstick, if you have one), heat a drizzle 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 shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired).Place in a large bowl. Season with salt, pepper, and enough of the curry powder to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat.

    Cook & glaze the shrimp
    Finish the rice & serve your dish
    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 shrimp (including any glaze from the pan) with the finished rice and cooked green beans. Top the shrimp with the lime yogurt. Garnish with the chopped cashews. Serve the remaining lime wedges on the side. Enjoy! 

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