Cornmeal Crusted Tilapia

With Tomatillo Salsa and Roasted Sunchokes

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Fish

A note about serious food allergies

Instead of frying, flaky tilapia is covered in a cornmeal crust, seared to lock in flavor, and then baked until crispy. Paired with a vibrant tomatillo salsa and earthy sunchokes (also known as 'Jerusalem Artichokes'), this dish is a satisfying and healthy warm weather meal.

In Your Box (serves 2)

  • Info
    2 fl. oz. Liquid Egg
  • 1 Roma Tomato
  • Info
    2 Tilapia Fillets
  • ½ cup Cornmeal
  • 8 oz. Sunchokes
  • 2 oz. Tomatillo
  • 6 Cilantro Sprigs
  • 3 Garlic Cloves
  • 1 Jalapeño Pepper
  • 1 Lime
  • 1 Red Onion
  • Nutrition (per serving)

  • Calories
    652
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prepare the Vegetables
    1

    Prepare the Vegetables

    Preheat the oven to 375F degrees for roasting the sun chokes and tilapia. Peel and quarter the red onion. Slice the lime in half. Peel the tomatillos and quarter. Cut the sun chokes into 1-inch pieces. Quarter the tomato. Cut the jalapeno into 1-inch pieces.

  • Step 2 - Make the Tomatillo Salsa
    2

    Make the Tomatillo Salsa

    Place tomatillos, tomato, ½ of the red onion, cilantro (reserve a few leaves for garnish), garlic, jalapeno, and juice of the lime in a blender or food processor. Puree the mixture until smooth and no large chunks are present. Add salt and pepper to taste. Let chill in refigerator before serving.

  • Step 3 - Roast the Sunchokes
    3

    Roast the Sunchokes

    Place the sunchokes on a baking sheet. Drizzle with 2 Tsp. of olive oil and season with a pinch of salt and pepper. Roast in the oven for 10-12 minutes, or until sun chokes are fork tender and beginning to brown. Cover and reserve for plating.

  • Step 4 - Crust the Fish
    4

    Crust the Fish

    Place the cornmeal on a plate and the liquid egg on another plate (or shallow bowl). Season each side of the tilapia with a pinch of salt and pepper. Dip the filet in the egg plate and coat completely. Then dredge the egg-coated tilapia through the cornmeal, ensuring even coverage.

  • Step 5 - Cook the Tilapia
    5

    Cook the Tilapia

    Heat a large sauté over medium heat. Add 1 Tbsp. of olive oil to the pan. When pan and oil are hot, add the crusted tilapia. Cook on each side for 2-3 minutes, or until cornmeal is browned. Place on a baking sheet (you can use the same one you used to roast the sunchokes) and finish cooking the fish by baking it in the oven at 375F degrees for an additional 3-4 minutes.

  • Step 6 - Assemble the Dish
    6

    Assemble the Dish

    Place a piece of tilapia in the middle of a plate. Surround with roasted sunchokes and drizzle with tomatillo salsa.