All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Add a bit of heat to your life, and a bit of the New Orleans flavors that are legendary (for good reason), with these flaky, filling fish cakes. You'll be shocked by how easy they are to make, and how well they form and fry. Shocked, but not surprised… when has Home Chef steered you wrong before? (There was that one meal back in 2015, but we don't talk about it anymore.) Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear our the seed portion.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using mahi-mahi, halve fillets. Follow same instructions as tilapia in Steps 1, 3, and 4, roasting until fish reaches a minimum internal temperature of 145 degrees, 8-10 minutes, before cooling and flaking fish.
Roast the Tilapia
Pat tilapia dry.
Place tilapia on prepared baking sheet. Roast in hot oven until fish reaches a minimum internal temperature of 145 degrees, 8-10 minutes.
Let roasted tilapia cool, at least 5 minutes.
While tilapia cooks, prepare ingredients.
Prepare Ingredients and Make Chipotle Crema
Coarsely crush crackers.
Halve lime. Juice one half and cut other half into wedges.
Stem, seed, remove ribs, and cut red bell pepper into ¼" dice.
Stem poblano, halve, seed, remove ribs, and cut into ¼" pieces. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
In a mixing bowl, combine sour cream, half the chipotle pesto, and a pinch of salt. Taste, and add remaining chipotle pesto if desired. Set aside.
Form the Fish Cakes
Place cooled tilapia in another mixing bowl and shred into small pieces. Add crushed crackers, seasoning blend, mayonnaise, and a pinch of salt and pepper and thoroughly combine. Set aside, 5 minutes.
After 5 minutes, stir tilapia-cracker mixture until slightly sticky. Form into four equally-sized fish cakes, about 3" in diameter.
Cook the Fish Cakes
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add fish cakes to hot pan and cook undisturbed until browned, 2-3 minutes per side. Flip gently to keep fish cakes intact.
Transfer fish cakes to a plate. Wipe pan clean and reserve.
Cook Succotash and Finish Dish
Return pan used to cook fish cakes to medium-high heat and add 2 tsp. olive oil. Add red bell pepper, poblano (to taste), and corn to hot pan. Stir occasionally until softened, 3-5 minutes.
Remove from burner and stir in 2 tsp. lime juice, ¼ tsp. salt, and a pinch of pepper.
Plate dish as pictured on front of card, placing fish cakes on chipotle crema. Squeeze lime wedges over to taste. Bon appétit!
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