Meal Kit
Cornmeal Crusted Tilapia
With Tomatillo Salsa and Roasted Sunchokes
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Fish (Tilapia), Eggs
Chef
Justin Paruszkiewicz
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)
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12 oz. Tilapia Fillets
- 8 oz. Sunchokes
- 1 Red Onion
- ½ cup Cornmeal
- 1 Lime
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2 fl. oz. Liquid Egg
- 2 Tomatillo
- 1 Jalapeno Pepper
- 6 Cilantro Sprigs
- 3 Garlic Cloves
- 1 Roma Tomato
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) MqgbR4Pn
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Calories690
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Carbohydrates119g
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Net Carbs114g
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Fat8g
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Protein56g
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Sodium170mg
Recipe Steps
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 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.
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2 Make the Tomatillo Salsa
Place tomatillos, tomato, 1/2 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.
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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.
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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.
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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.
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6 Assemble the Dish
Place a piece of tilapia in the middle of a plate. Surround with roasted sunchokes and drizzle with tomatillo salsa.
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