All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Tilapia goes back, far back. So far back, the ancient Egyptians had a hieroglyph for our finned little friend here. But don't let the social security checks fool you; this fish can bring out flavors as young as a newborn babe. Here, we've given it the chili-lime treatment, giving it that tang of sweet and zesty. Sweet potatoes and edamame round out a meal that proves that everything old can be new again.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare and Roast the Sweet Potato
Cut sweet potato into ½" dice.
Place sweet potato on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into sweet potatoes.
Spread into a single layer and roast in hot oven, 15 minutes. Sweet potatoes will finish cooking in a later step.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Zest and halve lime. Quarter one half and juice remaining half.
Stem, seed, remove ribs, and mince Fresno chile.
Mince cilantro (no need to stem).
Pat tilapia dry and, on a separate cutting board, halve down the middle on the pink line. Season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Sauce
In a mixing bowl, combine sweet chili sauce, 1 tsp. lime juice, and 1 tsp. lime zest.
Roast the Vegetables
Carefully, add edamame, Fresno chile (to taste), 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper to baking sheet. Toss together, then spread into single layer.
Roast until vegetables are tender, 5-6 minutes.
While vegetables roast, cook tilapia.
Cook the Tilapia
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Place tilapia in hot pan and sear on one side until brown and crispy, 3-5 minutes.
Flip, and cook until tilapia reaches a minimum internal temperature of 145 degrees, 2-3 minutes. Thinner pieces may finish faster; remove earlier if necessary.
Plate dish as pictured on front of card, placing sauce on tilapia and garnishing sweet potato with cilantro. Squeeze lime quarter over dish. Bon appétit!
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