Meal Kit
Chile-Lime Tilapia
with roasted sweet potatoes and edamame
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Tilapia), Soy
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Under %{max_calories} calories
Chef
Nigel Palmer
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.
In Your Box (serves 2)
- 14 oz. Sweet Potato
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12 oz. Tilapia Fillets
- 1 Lime
- 2 fl. oz. Sweet Chili Sauce
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2 oz. Edamame
- 1 Red Fresno Chile
- ¼ oz. Cilantro
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) WPezdvqk
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Calories550
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Carbohydrates61g
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Net Carbs55g
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Fat18g
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Protein38g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 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
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1 Prepare and Roast the Sweet Potato
Cut sweet potato into 1/2" dice.
Place sweet potato on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 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. -
2 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 1/4 tsp. salt and a pinch of pepper. -
3 Make the Sauce
In a mixing bowl, combine sweet chili sauce, 1 tsp. lime juice, and 1 tsp. lime zest.
Set aside. -
4 Roast the Vegetables
Carefully, add edamame, Fresno chile (to taste), 1 tsp. olive oil, 1/4 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. -
5 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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