In a large resealable bag, combine yogurt, 1 tablespoon sesame oil, 1/2 teaspoon crushed red pepper, 2 teaspoons lemon zest and 2 tablespoons lemon juice, salt and pepper. Place fish fillets in bag, seal, then gently shake to coat in marinade. Refrigerate at least 30 minutes, up to 1 hour.

Meanwhile, heat 2 tablespoons sesame oil in a large nonstick skillet on medium-high. Add snap peas and cook 5 to 6 minutes, until charred on all sides. Add remaining 1/2 teaspoon crushed red pepper and season with salt. Cook another 1 minute. Remove from skillet and keep warm.

In same large nonstick skillet, heat remaining 2 tablespoons sesame oil on medium-high. Add green onions and saute 1 minute. Remove fish from marinade and pat dry with a paper towel. Push green onions to one side of skillet and add fish fillets. Cook 4 minutes, undisturbed, then carefully flip fish over. Finish cooking fish another 2 to 3 minutes, until cooked through and flaky.

Heat rice according to package directions. Divide rice among 4 plates and top with snap peas and tilapia. Spoon green onion oil from pan over top of fish.

Source: Hannaford fresh Magazine, March April 2024