Meal Kit
Crispy Fried Tilapia and Tzatziki Sauce
with tomato and feta couscous
Prep & Cook Time: 40-50 min.
Cook Within: 3 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Wheat, Fish (Tilapia)
Chef
Nigel Palmer
Crispy fish… your kids love it in finger form, the British perfected it with chips, and it's coming to you here with the perfect crisp, the tender fish inside and the panko on the outside. Tzatziki on top makes for a delightful accompanying sauce, and couscous with tomato and feta on the side will be quickly gone on all the plates of your dinners. Crispy fish. It's what you love.
In Your Box (serves 2)
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1 cups Italian Panko Blend
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¾ cup Pearl Couscous
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12 oz. Tilapia Fillets
- ½ tsp. Garlic Salt
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1 oz. Feta Cheese Crumbles
- 4 oz. Grape Tomatoes
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4 oz. Tzatziki Dip
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1 oz. Flour
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)
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Calories960
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Carbohydrates78g
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Fat37g
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Protein53g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Wire-Mesh Strainer
- 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
Customize It Instructions
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If using mahi-mahi, pat dry, halve, and season with a pinch of salt and pepper. Follow same instructions as tilapia in Steps 4 and 5, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.
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If using whole chicken breasts, pat dry, cut into 2” strips, and season with a pinch of salt and pepper. Follow same instructions as tilapia in Steps 4 and 5, cooking until chicken reaches minimum internal temperature, 3-5 minutes per side.
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1 Start the Couscous
Once water is boiling, add couscous and cook until al dente, 6-8 minutes.
Reserve 1/2 cup couscous cooking water. Drain couscous in a wire-mesh strainer and rinse under cold water. Set aside.Reserve pot; no need to wipe clean.While couscous cooks, prepare ingredients. -
2 Prepare the Ingredients
Quarter tomatoes.
In a mixing bowl, combine flour and 1 Tbsp. water until a thin batter forms, like pancake batter. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Pat tilapia dry, and, on a separate cutting board, halve fillets lengthwise. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. -
3 Finish the Couscous
Return pot used to cook couscous to medium-high heat.
Add 2 tsp. olive oil and tomatoes to hot pot. Cook until blistered and starting to release juice, 2-3 minutes.Add couscous, garlic salt, 1/4 tsp. salt, a pinch of pepper, and half the couscous cooking water. Stir occasionally until combined, 1-2 minutes.If too thick, add remaining couscous cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Cover and set aside. -
4 Prepare the Fish
Place panko on a plate.
Coat both sides of tilapia with flour-water mixture. Transfer to plate with panko and flip until coated, pressing firmly to adhere.Line a plate with a paper towel. Place a large nonstick pan over medium-high heat and add 3 Tbsp. olive oil. Let heat, 3 minutes. -
5 Fry Fish & Finish Dish
Add tilapia to hot pan. Cook until panko is golden brown and crispy, 4-6 minutes on one side. Carefully flip, and cook until fish reaches a minimum internal temperature of 145 degrees, 3-5 minutes.
If pan becomes dry, add additional olive oil, 1 tsp. at a time, as necessary.Transfer fish to towel-lined plate. Season with a pinch of salt.Plate dish as pictured on front of card, topping tilapia with tzatziki dip and garnishing couscous with cheese. Bon appétit!
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