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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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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.
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.
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.
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.
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