Tomato Achaar Glazed Tilapia & Lime Rice

with Mustard Seed Green Beans

Serves 2 · 35–45 minutes

seafood, rice

Ingredients

• 2 tilapia fillets
• ½ cup plain nonfat Greek yogurt
• 1½ tsps brown & yellow mustard seeds
• ½ cup brown rice
• 1 lime
• 1 Tbsp honey
• 2 tsps vadouvan curry powder
• 6 oz green beans
• 2 Tbsps tomato achaar
• 3 Tbsps roasted cashews
• 2 skin-on salmon fillets (with salmon)

Also: olive oil, salt, pepper

Steps

1. Cook the rice

   • Remove the honey from the refrigerator to bring to room temperature.
   • Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
   • Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat.
   • Drain thoroughly and return to the pot.

2. Prepare the ingredients

   • Meanwhile, wash and dry the fresh produce.
   • Cut off and discard any stem ends from the green beans.
   • Using a zester or the small side of a box grater, finely grate the lime. Quarter the lime.
   • Roughly chop the cashews.
   • To make the glaze, in a bowl, combine the honey (kneading the packet before opening), 2 tablespoons of water, and as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be.
   • In a separate bowl, combine the yogurt, the juice of 2 lime wedges, and 2 teaspoons of water; season with salt and pepper.

3. Cook the green beans

   • In a medium pan (nonstick, if you have one), heat 2 teaspoons 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.
   • Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off.
   • Add the mustard seeds. Cook, stirring occasionally, 1 to 2 minutes, or until combined.
   • Transfer to a bowl and cover with foil to keep warm.
   • Rinse and wipe out the pan.

4. Cook & glaze the fish

   • Pat the fish dry with paper towels; season both sides with salt, pepper, and enough of the curry powder to coat (you may have extra).
   • In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.
   • Add the seasoned fish. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned.
   • Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

   With salmon:

   • Pat the fish dry with paper towels; season both sides with salt, pepper, and enough of the curry powder to coat (you may have extra).
   • In the same pan, heat 2 teaspoons of olive oil on medium until hot.
   • Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned.
   • Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5. Finish the rice & serve your dish

   • Add the lime zest to the pot of cooked rice; season with salt and pepper. Stir to combine.
   • Serve the glazed fish (including any glaze from the pan) with the finished rice and cooked green beans. Top the fish with the lime yogurt. Garnish with the chopped cashews. Serve the remaining lime wedges on the side.