Meal Kit

Crispy Blackened Tilapia and Mango Chutney

with lemon broccoli and red peppers

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish, Wheat

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Broccoli Florets
  • 2 tsp. Blackening Seasoning
  • Info
    2 Tbsp. Panko Breadcrumbs
  • 1 Tbsp. Cornstarch
  • 6 Chive Sprigs
  • 1 Lemon
  • 2 Tbsp. Mango Chutney
  • 1 Red Bell Pepper
  • Info
    11 oz. Tilapia Fillets
  • Info
    ½ oz. Crispy Red Peppers

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
  • Fat
  • Protein
  • Sodium

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

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 ingredients

    Stem, seed, remove ribs, and cut red bell pepper into ½" strips. Mince chives. Cut broccoli into bite-sized pieces. Halve lemon lengthwise. Cut one half into wedges and juice the other half.

  2. 2

    Roast the Vegetables

    Place broccoli and red bell pepper on prepared baking sheet. Toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into vegetables. Spread into a single layer. Roast in hot oven until broccoli is tender and vibrant green, 12-15 minutes. While vegetables roast, prepare fish.

  3. 3

    Prepare the Fish

    Pat tilapia dry. Combine cornstarch, 2 Tbsp. water, and seasoning blend in a mixing bowl until cornsarch is dissolved. Spread cornstarch-water mixture evenly on one side of tilapia. Top with panko, pressing gently to adhere.

  4. 4

    Cook the Tilapia

    Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 4 tsp. olive oil. Carefully lay tilapia in hot oil, panko side down. Cook until panko is golden brown and crispy, 3-4 minutes. Flip fish. _If pan is dry, add 1 tsp. olive oil. Cook until tilapia reaches a minimum internal temperature of 145 degrees, 2-3 minutes. Transfer tilapia to towel-lined plate. Season with a pinch of salt.

  5. 5

    Make Chutney and Finish Dish

    Combine mango chutney, chives, 1 tsp. lemon juice, and a pinch of salt in another mixing bowl. Plate dish as pictured on front of card, topping tilapia with chutney and vegetables with crispy red peppers. Squeeze lemon wedges over meal to taste. Bon appétit!

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