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In this dish, seared tilapia is elevated by a coating of warming spices like paprika and cayenne and an irresistibly sweet and zesty sauce made with fresh lime juice, honey, scallions, and crunchy sesame seeds. It’s all served over a bed of fluffy jasmine rice mixed with bok choy sautéed in fragrant aromatics.

Ethan Mick

with Bok Choy & Jasmine Rice

Honey-Lime Tilapia

Tilapia Fillets

Jasmine Rice

Scallions

Baby Bok Choy

Lime

Garlic

Honey

Sesame Oil

Black & White Sesame Seeds

Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

Ingredients

Remove the **honey** from the refrigerator to bring to room temperature. In a medium pot, combine the **rice**, **a big pinch of salt**, and **1 cup of water**. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice:

While the rice cooks, wash and dry the fresh produce. Thinly slice the **scallions**, separating the white bottoms and hollow green tops. Peel and roughly chop **2 cloves of garlic**. Cut off and discard the root end of the **bok choy**; thinly slice. Halve the **lime** crosswise; squeeze the juice into a medium bowl.

Prepare the ingredients:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat **2 teaspoons of olive oil** on medium-high until hot. Add the **sliced white bottoms of the scallions** and **chopped garlic**. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the **sliced bok choy**; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the pot of **cooked rice**; stir to combine. Cover to keep warm. Wipe out the pan.

Cook the bok choy & finish the rice:

Pat the **fish** dry with paper towels. Season on both sides with salt, pepper, and enough of the **spice blend** to coat (you may have extra). In the same pan, heat the **sesame oil** on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat.

Cook the fish:

While the fish cooks, to the bowl of **lime juice**, add the **honey** (kneading the packet before opening), **sliced green tops of the scallions**, and **sesame seeds**; season with salt and pepper. Stir to thoroughly combine. Serve the **cooked fish** over the **finished rice**. Top the fish with the **sauce**. Enjoy!