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
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Available Options

  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked 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.
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    • Nutrition
      PER SERVING
    • Calories
      610 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
    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

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    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
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