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: Milk, Eggs, Fish, Wheat

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

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)

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

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
    724
  • Carbohydrates
    66g
  • Fat
    33g
  • Protein
    39g
  • Sodium
    1145mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 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 3 and 4 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 3 and 4, 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 chicken in Steps 3 and 4, 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" strips. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince dill, leaves and stems. Zest and halve lemon. Cut one half into wedges and juice the other half. Combine mayonnaise, tzatziki, green portions of green onions (reserve a pinch for garnish), and 1 Tbsp. lemon juice in a mixing bowl. Refrigerate until plating.

  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 ½ tsp. lemon zest, half the dill (reserve remaining for garnish), white portions of green onions, and ¼ tsp. salt. Fluff or stir with a fork until combined. Cover and set aside. While rice cooks, prepare tilapia.

  3. 3

    Prepare the Fish

    Pat tilapia dry, and cut fillets lengthwise into four planks. Season all over with ¼ tsp. salt and a pinch of pepper. Combine half the cornstarch (reserve remaining for topping) and 1 Tbsp. water in another mixing bowl. Evenly coat one side of tilapia piece with remaining cornstarch, pressing gently to adhere. Top with cornstarch-water mixture, spreading evenly until coated. Finally, top with panko, pressing gently to adhere. Repeat with remaining pieces.

  4. 4

    Cook the Fish

    Line a plate with a paper towel. Place a large non-stick pan over 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.

  5. 5

    Broil Pepper and Finish Dish

    Place red bell pepper on prepared baking sheet and top with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into pepper. Spread into a single layer and place under hot broiler until pepper is slightly charred, 5-7 minutes. Plate dish as pictured on front of card, topping rice with red bell pepper and remaining dill. Garnish meal with reserved green portions of green onions and squeeze lemon wedges over to taste. Bon appétit!

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