Honey-Teriyaki Tilapia with Spicy Green Beans & Brown Rice

• portions: 2 servings
• temps total: 30 minutes

Ingrédients

10 oz Tail-On Shrimp (Peeled & Deveined)

½ cup Brown Rice

2 Scallions

6 oz Green Beans

3 oz Radishes

1 Tbsp Honey

2 Tbsps Coconut Aminos (Seasoning Sauce)

1 Tbsp Mirin (Salted Cooking Wine)

1 Tbsp Rice Vinegar

1 Tbsp Sesame Oil

1 Tbsp Sambal Oelek

3 Tbsps Roasted Peanuts

Instructions

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. Cover to keep warm.

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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the coconut aminos, mirin, honey (kneading the packet before opening), and 1 tablespoon of water.

3 Cook the green beans In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the green beans and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Add the chopped peanuts and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked shrimp (including any glaze from the pan). Serve with the cooked green beans. Garnish with the marinated radishes (discarding any liquid) and the sliced green tops of the scallions. Enjoy!

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. Cover to keep warm.

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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the coconut aminos, mirin, honey (kneading the packet before opening), and 1 tablespoon of water.

3 Cook the green beans In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the green beans and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Add the chopped peanuts and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked shrimp (including any glaze from the pan). Serve with the cooked green beans. Garnish with the marinated radishes (discarding any liquid) and the sliced green tops of the scallions. Enjoy!

Nutrition

• Calories: 610