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

with Aromatic Rice, Green Beans & Sesame Seeds

25 MIN
+$1.95/serving 4 Servings
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  • with Shrimp
    includes 20 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp

    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 and bell peppers tossed with citrusy ponzu sauce.
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    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
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    fresh
    ingredients
    Yuzu & Soy-Glazed Tilapia with Aromatic Rice, Green Beans & Sesame Seeds
    Title
    • 20 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • ¾ lb Green Beans
    • 1 oz Salted Butter
    • 1 tsp Black & White Sesame Seeds
    • 2 Tbsps Vegetarian Ponzu Sauce
    • ⅓ cup East Asian-Style Sautéed Aromatics
    • 2 Tbsps Yuzu Kosho
    • 3 Tbsps Soy Glaze
    • 2 Bell Peppers
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the 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 & make the glaze
    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. In a bowl, whisk together the soy glaze, yuzu kosho, and 2 tablespoons of water.

    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans and sliced peppers 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, 2 to 3 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 shrimp & serve your dish
    4 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper. 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) and butter. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish with the sesame seeds. Enjoy! 

    Tips from Home Chefs

    Cook the rice
    1 Cook the 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 & make the glaze

    Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. In a bowl, whisk together the soy glaze, yuzu kosho, and 2 tablespoons of water.

    Prepare the ingredients & make the glaze
    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans and sliced peppers 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, 2 to 3 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 shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper. 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) and butter. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish with the sesame seeds. Enjoy! 

    Cook the shrimp & serve your dish
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