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

Calorie-Conscious Icon
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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 combine tilapia, lime, chili powder, and panko to create flaky, cake-y perfection. Served atop a salad of arugula, pepitas, and tomatoes, this dish will create some fish lovers in your family, even if they have to be tricked into it.

In Your Box (serves 2)

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

  • Calories
    598
  • Carbohydrates
    28g
  • Fat
    36g
  • Protein
    40g
  • Sodium
    1527mg

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

  • Step 1 - Roast the Fish
    1

    Roast the Fish

    Pat tilapia fillets dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper. Place tilapia on prepared baking sheet 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.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

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

  • Step 3 - Prepare the Cakes
    3

    Prepare the Cakes

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

  • Step 4 - Cook the Cakes
    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 1 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.

  • Step 5 - Make the Salad
    5

    Make the Salad

    In another mixing bowl, combine 1 Tbsp. lime juice, 1 Tbsp. olive oil, 2 tsp. lime zest, sugar, ¼ tsp. salt, and a pinch of pepper. Add arugula, pepitas, and tomato to bowl and toss together. Plate dish as pictured on front of card, with lime wedges on the side. Bon appétit!