Meal Kit
Blackened Tilapia with Remoulade Slaw
and buttered corn
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Anchovy, Tilapia), Milk, Eggs, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachel Post
One may read “blackened tilapia” and assume season, then fry, but not this time. This time, the tilapia gets coated with cornmeal, then fried. But then butter gets melted, mixed in with blackening seasoning, and poured over the crispy, crunchy, fried fish. So amend that to “buttery blackened tilapia” and add it your basket for pure deliciousness.
In Your Box (serves 2)
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11 oz. Tilapia Fillets
- 6 oz. Corn Kernels
- 4 oz. Slaw Mix
- ½ cup Yellow Cornmeal
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2 oz. Remoulade
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⅗ oz. Butter
- ½ fl. oz. Hot Sauce
- 1 tsp. Blackening Seasoning
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) ZqwNvbPG
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Calories570
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Carbohydrates30g
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Net Carbs26g
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Fat33g
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Protein44g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using mahi-mahi, pat dry, halve, and season with garlic salt and a pinch of salt. Follow same instructions as tilapia in Steps 3 and 4, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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If using chicken breasts, follow same instructions as tilapia in Steps 3 and 4, flipping occasionally until chicken reaches minimum internal temperature, 10-14 minutes.
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If using salmon, pat dry and season flesh side with garlic salt and a pinch of salt. Coat flesh-side only with cornmeal. Follow same instructions as tilapia in Step 4, cooking cornmeal-side down first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare Ingredients and Make Slaw
Add slaw, remoulade, and a pinch of salt to a mixing bowl and combine vigorously.
In another mixing bowl, add seasoning blend and set aside. -
2 Cook the Corn
Place a large non-stick pan over medium-high heat and spray with cooking spray.
Add corn, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned and tender, 2-3 minutes.Remove from burner. Remove corn to a plate and tent with foil. Wipe pan clean and reserve. -
3 Prepare the Fish
Line a plate with a paper towel. Place cornmeal in an even layer on another plate.
Return pan used to cook corn to medium-high heat and add 1 Tbsp. olive oil. Let heat, 3 minutes.While oil heats, pat tilapia dry, and season both sides with garlic salt and a pinch of salt.Transfer tilapia to plate with cornmeal and gently flip until coated on both sides, pressing gently to adhere. -
4 Fry Fish and Melt Butter
Add tilapia to hot oil in pan and cook until golden-brown and fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Carefully transfer fish to towel-lined plate.Keep pan over medium-high heat and add butter. Let melt, 30-60 seconds.Remove from burner. Transfer butter to bowl with seasoning blend and stir to combine. Drizzle half the seasoned butter evenly over tilapia (reserve remaining for corn). -
5 Finish the Dish
Plate dish as pictured on front of card, topping tilapia with hot sauce (to taste) and corn with remaining seasoned butter. Bon appétit!
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