Yuzu & Soy-Glazed Tilapia with Aromatic Rice, Green Beans & Sesame Seeds

Yuzu & Soy-Glazed Tilapia

with Aromatic Rice, Green Beans & Sesame Seeds

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

Available Options

  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
    • with Tilapia

    From the Test Kitchen

    The star of this dish is the umami-rich glaze (made from yuzu kosho and soy glaze) 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. It's all complete with a bed of aromatic rice and a side of tender green beans tossed with citrusy ponzu sauce.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    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
    Yuzu & Soy-Glazed Tilapia with Aromatic Rice, Green Beans & Sesame Seeds
    Title
    • 2 Tilapia Fillets
    • ½ cup Long Grain White Rice
    • 6 oz Green Beans
    • 1 oz Salted Butter
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Yuzu Kosho
    • 2 Tbsps Soy Glaze
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 1 Tbsp Vegetarian Ponzu Sauce
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Make the aromatic rice
    1 Make the aromatic rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat the sautéed aromatics on medium-high until hot. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter). 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.

    Prepare the ingredients & make the glaze
    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the green beans; cut off and discard any stem ends. In a bowl, whisk together the soy glaze, yuzu kosho, and 1 tablespoon of water.

    Cook & finish the green beans
    3 Cook & finish 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. Season with salt and pepper. Continue to 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 tilapia & serve your dish
    4 Cook the tilapia & serve your dish

    Pat the tilapia dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 1 to 2 minutes. Add the butter and glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the tilapia, 1 to 2 minutes, or until the tilapia is coated and cooked through.* Turn off the heat. Serve the cooked tilapia (including any glaze from the pan) with the aromatic rice and finished green beans. Garnish with the sesame seeds. Enjoy! 

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

    Tips from Home Chefs

    Yuzu & Soy-Glazed Tilapia

    Make the aromatic rice
    1 Make the aromatic rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat the sautéed aromatics on medium-high until hot. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter). 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 & make the glaze

    Meanwhile, wash and dry the green beans; cut off and discard any stem ends. In a bowl, whisk together the soy glaze, yuzu kosho, and 1 tablespoon of water.

    Prepare the ingredients & make the glaze
    Cook & finish the green beans
    3 Cook & finish 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. Season with salt and pepper. Continue to 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 tilapia & serve your dish

    Pat the tilapia dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 1 to 2 minutes. Add the butter and glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the tilapia, 1 to 2 minutes, or until the tilapia is coated and cooked through.* Turn off the heat. Serve the cooked tilapia (including any glaze from the pan) with the aromatic rice and finished green beans. Garnish with the sesame seeds. Enjoy! 

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

    Cook the tilapia & serve your dish
    Browse Steps
    1 of 4