Meal Kit

Crispy Panko Crusted Tilapia with Tzatziki Sauce

with dill rice

Prep & Cook Time: 50-60 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Fish (Tilapia), Milk, Eggs, Wheat

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

Textural contrast may sound like something you study in college, not feel and sense in a meal. (“The Great Gatsby has great textural contrast with the green light at the end of the pier.” Kids, don't put that in your college essays.) Tilapia is soft, a light fish, crumbly good, and the panko covering it gives it a great crunch, allowing your mouth to feel both at the same time. Gatsby's not the good guy (you're welcome, kids), but textural contrast here is better than good: it's great.

In Your Box (serves 2)

  • 3 Tbsp. Cornstarch
  • Info
    1.26 oz. Mayonnaise
  • Info
    11 oz. Tilapia Fillets
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    2 oz. Tzatziki Dip
  • ½ cup Basmati Rice
  • 2 Dill Sprigs
  • 1 Red Bell Pepper
  • 1 Lemon
  • Info
    ⅗ oz. Butter

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
  • 2 Mixing Bowls
  • 1 Small Pot
  • 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

  • If using ahi tuna, follow same instructions as tilapia in Steps 1 (no need to halve), 4, and 5 cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

  • If using chicken breasts, follow same instructions as tilapia in Steps 1, 4, and 5, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry and season flesh side with ¼ tsp. salt and a pinch of pepper. Follow same instructions as tilapia in Steps 4 and 5, adding topping to flesh side, and cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Prepare Ingredients and Make Tzatziki

    Stem, remove seeds and ribs, and slice red bell pepper into 1/2" strips.

    Mince dill, leaves and stems.

    Zest and halve lemon. Cut one half into wedges and juice the other half.

    Combine mayonnaise, tzatziki, and 1 Tbsp. lemon juice in a mixing bowl. Refrigerate until plating.

    Pat tilapia dry, and cut fillets lengthwise into four planks. Season all over with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Start the Rice

    Bring a small pot with rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.

    Remove from burner. Add 1/2 tsp. lemon zest, half the dill (reserve remaining for garnish), butter, and 1/4 tsp. salt. Fluff or stir with a fork until combined and butter has melted. Cover and set aside.

    While rice cooks, cook pepper.

  3. 3

    Cook the Pepper

    Place a large non-stick pan over medium heat with 1 tsp. olive oil. Add red bell pepper, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, 5-8 minutes.

    Remove pepper to a plate. Wipe pan clean and reserve.

  4. 4

    Prepare the Fish

    Combine cornstarch and 1/4 cup water in another mixing bowl.

    Evenly coat one side of tilapia piece with cornstarch mixture. Top with panko, pressing gently to adhere.

    Repeat with remaining pieces.

  5. 5

    Cook Fish and Finish Dish

    Line a plate with a paper towel.

    Return pan used to cook pepper to medium-high heat and add 2 Tbsp. olive oil. Add tilapia, panko side down, to hot pan. Cook until panko is golden brown and crispy, 4-6 minutes.

    Carefully flip, and cook until fish reaches a minimum internal temperature of 145 degrees, 3-5 minutes.

    Transfer fish to towel-lined plate. Season with a pinch of salt.

    Plate dish as pictured on front of card, topping rice with red bell pepper and fish with tzatziki and remaining dill. Squeeze lemon wedges over to taste. Bon appétit!

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