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

Yuzu & Soy-Glazed Tilapia

with Aromatic Rice, Green Beans & Sesame Seeds

25 MIN
+$9.49/serving 4 Servings
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    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
      540 Cals (est.)
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    ingredients
    Yuzu & Soy-Glazed Tilapia with Aromatic Rice, Green Beans & Sesame Seeds
    Title
    • 4 Tilapia Fillets
    • 1 cup Long Grain White Rice
    • ¾ lb Green Beans
    • 1 oz Salted Butter
    • 1 tsp Black & White Sesame Seeds
    • 2 Tbsps Yuzu Kosho
    • 3 Tbsps Soy Glaze
    • ⅓ cup East Asian-Style Sautéed Aromatics
    • 2 Tbsps Vegetarian Ponzu Sauce
    time-saving
    tips & techniques
    Cook the aromatic rice
    1 Cook 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 2 cups 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 & start the sauce
    2 Prepare the ingredients & start the sauce

    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 2 tablespoons of water.

    Cook the green beans
    3 Cook the green beans

    In a large 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 glaze (carefully, as the liquid may splatter) and butter. Cook, stirring frequently and 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 cooked rice and cooked green beans. Garnish with the sesame seeds. Enjoy! 

    Tips from Home Chefs

    Cook the aromatic rice
    1 Cook 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 2 cups 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 & start the sauce

    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 2 tablespoons of water.

    Prepare the ingredients & start the sauce
    Cook the green beans
    3 Cook the green beans

    In a large 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 glaze (carefully, as the liquid may splatter) and butter. Cook, stirring frequently and 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 cooked rice and cooked green beans. Garnish with the sesame seeds. Enjoy! 

    Cook the tilapia & serve your dish
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