From Clean Eating Magazine March 2011
INGREDIENTS:
* 2 tbsp fresh lime juice
* 2 tbsp low-sodium soy sauce
* 2 tbsp minced fresh ginger, divided
* 4 tsp olive oil, divided
* 1 tsp sesame oil, divided
* 4 6-oz tilapia fillets, skin & bones removed
* 2 tbsp sesame seeds
* 1/3 cup low-sodium chicken broth or water
* 3 cups trimmed green beans (12 oz)
* 1/2 tsp each sea salt and ground black pepper
INSTRUCTIONS:
1. Preheat oven to 425 F
2. In a small bowl, whisk together lime juice, soy sauce, 2 tsp ginger, 2 tsp olive oil & 1/2 tsp sesame oil. Place tilapia in a shallow nonstick or foil-lined baking pan and pour lime juice mixture over top, turning fillets to coat. Sprinkle sesame seeds evenly over top of tilapia and bake for 10-12 minutes or until fish flakes easily with a fork. Broil for 1 minute at the end to toast the sesame seeds!
3. Meanwhile, heat remaining 2 tsp olive oil in a large nonstick skillet on medium. Add remaining 4 tsp ginger and cook for one minute or until fragrant. Add broth, beans, salt and pepper, cover and cook for 5 minutes or until beans are bright green and tender-crisp. Remove from heat, add remaining 1/2 tsp sesame seed oil and toss to coat.
4. Using a thin heat-proof spatula, lift tilapia from pan and arrange on serving plates. Drizzle with pan juices and serve immediately with green beans, dividing evenly.
