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 (Tilapia), Milk, Eggs
-
Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
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 to your basket for pure deliciousness.
In Your Box (serves 2)
-
11 oz. Tilapia Fillets
- 6 oz. Corn Kernels
- 4 oz. Slaw Mix
- ½ cup Yellow Cornmeal
-
2 fl. oz. Remoulade
-
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.
-
Nutrition (per serving)
-
Calories520
-
Carbohydrates29g
-
Net Carbs26g
-
Fat32g
-
Protein36g
-
Sodium1760mg
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
-
If using mahi-mahi, halve any larger pieces to match smaller pieces. Pat dry. Cook 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.
-
If using scallops, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
-
If using shrimp, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
-
1 Prepare Ingredients and Make Slaw
Add slaw mix, remoulade, and a pinch of salt to a mixing bowl and vigorously combine.
In another mixing bowl, add blackening seasoning 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. Transfer corn to a plate and tent with foil. Wipe pan clean and reserve. -
3 Prepare the Fish
Line a plate with a paper towel. Spread 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 pan and cook until golden-brown and tilapia reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Carefully transfer 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 blackening seasoning and stir to combine. Drizzle half the seasoned butter (reserve remaining for corn) evenly over tilapia. -
5 Finish the Dish
Plate dish as pictured on front of card, topping tilapia with hot sauce (to taste) and garnishing corn with remaining seasoned butter. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
