Chili-Lime Fish Cakes

with arugula and pepitas

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Fish, Wheat

A note about serious food allergies

Got some picky eaters in your house (maybe even your adult partner) who won't eat fish? Not even one bite, for health's sake? Well, this is a great way to fool them... we mean, enlighten them. After all, who doesn't love cake? These cakes mix tilapia with lime, chili powder, and panko to create flaky, cake-y perfection. Served atop a salad of arugula, pepitas, and tomatoes, we're sure this dish will create some fish lovers in your family, even if they have to be tricked into it.

In Your Box (serves 2)

  • 2 Tilapia Fillets
  • 1 Roma Tomato
  • 2 Limes
  • ½ cup Panko Breadcrumbs
  • 1½ oz. Mayonnaise
  • 2 tsp. Light Chili Powder
  • 2 tsp. Sugar
  • 4 oz. Baby Arugula
  • 1 oz. Pepitas
  • Nutrition (per serving)

  • Calories
    478
  • Carbohydrates
    22g
  • Fat
    30g
  • Protein
    34g
  • Sodium
    593mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Chili-Lime Fish Cakes with arugula and pepitas
    1

    Roast the Fish

    Rinse tilapia fillets, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper. Place tilapia on prepared baking sheet, drizzle with 1 tsp. olive oil, and roast until fish reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Remove from oven, carefully transfer to a plate, and allow to cool 5-10 minutes. While fish roasts, prepare ingredients.

  • Chili-Lime Fish Cakes with arugula and pepitas
    2

    Prepare the Ingredients

    Core Roma tomato and cut into ½" dice. Zest both limes and juice one lime and half of second lime. Cut remaining half into wedges.

  • Chili-Lime Fish Cakes with arugula and pepitas
    3

    Prepare the Cakes

    Once tilapia has cooled, shred lightly with two forks. Place panko breadcrumbs, mayonnaise, chili powder, 2 tsp. lime zest (reserve 2 tsp. for salad), 1 Tbsp. lime juice (reserve 2 Tbsp. for salad), ½ tsp. salt, and a pinch of pepper to a medium mixing bowl. Add shredded tilapia and mix until combined and able to be formed into cakes.

  • Chili-Lime Fish Cakes with arugula and pepitas
    4

    Cook the Cakes

    Form tilapia mixture into four evenly-sized fish cakes, about 4" in diameter. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add fish cakes to hot pan. If necessary, cook in batches to avoid crowding pan. Cook until browned and warm throughout, 3-4 minutes per side. Remove cakes from heat and set aside. Repeat with remaining cakes, adding oil as needed.

  • Chili-Lime Fish Cakes with arugula and pepitas
    5

    Make the Salad

    In a medium mixing bowl, combine 2 Tbsp. lime juice, 2 tsp. lime zest, sugar, 2 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Add arugula, pepitas, and diced tomato to bowl and toss. Set aside. Plate dish as pictured on front of card, with lime wedges. Bon appetit!