Meal Kit

Cornmeal Crusted Tilapia

With Tomatillo Salsa and Roasted Sunchokes

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 1 days

Contains: Fish (Tilapia), Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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
    12 oz. Tilapia Fillets
  • 8 oz. Sunchokes
  • 1 Red Onion
  • 6 oz. Cilantro Sprigs
  • ½ cup Cornmeal
  • 1 Lime
  • Info
    2 fl. oz. Liquid Egg
  • 2 Tomatillo
  • 1 Jalapeño Pepper
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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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