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.
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!