Meal Kit

Fish Cake Caesar Salad

with remoulade and almonds

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts (Almonds), Fish (Anchovy, Tilapia), Milk, Eggs, Wheat, Soy

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 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

This meal is for those who want to eat right, but also eat delicious. The fish cakes here are light and flaky, with the salty Parmesan adding just the right note. The remoulade brings sweetness, and the Caesar salad compliments with beautiful, nutty crunchiness. This meal has a total taste great, yet less filling thing happening.

In Your Box (serves 2)

  • Info
    11 oz. Tilapia Fillets
  • 1 Romaine Heart
  • 2 Roma Tomato
  • 1 Persian Cucumber
  • Info
    2 oz. Remoulade
  • Info
    1½ oz. Caesar Dressing
  • Info
    1 oz. Grated Parmesan
  • Info
    6 Saltine Crackers
  • Info
    ½ oz. Slivered Almonds

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

Customize It Instructions

  • If using mahi-mahi, follow same instructions as tilapia in Steps 1, 3, and 4, roasting in step 1 until mahi-mahi reaches desired doneness, 6-8 minutes for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness.

  1. 1

    Roast the Fish

    Pat tilapia dry.

    Place tilapia on prepared baking sheet and drizzle with 1 tsp. olive oil. Roast in hot oven until fish reaches a minimum internal temperature of 145 degrees, 12-14 minutes.

    Carefully transfer cooked tilapia to a plate. Let cool, 5-10 minutes.

    While fish roasts, prepare ingredients.

  2. 2

    Prepare the Ingedients

    Hold romaine heart at root end and coarsely chop.

    Core tomato and cut into ½" dice.

    Trim cucumber and cut into 1/4" rounds.

  3. 3

    Make the Fish Cake Mixture

    Finely crush crackers.

    Once tilapia has cooled, transfer to a mixing bowl. Lightly shred fillets into small pieces. Add crackers, 2 Tbsp. remoulade (reserve remaining for garnish), Parmesan, 1/4 tsp. salt, and a pinch of pepper. Thoroughly combine, then set aside, 5 minutes.

    After 5 minutes, stir tilapia-cracker mixture until slightly sticky.

  4. 4

    Cook the Fish Cakes

    Form fish cake mixture into four evenly-sized fish cakes, about 4" in diameter. Avoid pressing cakes together too tightly when forming. They should just hold together, staying delicate and flaky.

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Working in batches if necessary, add fish cakes to hot pan. Cook until browned and warm throughout, 3-4 minutes per side.

    Remove from pan and set aside. Repeat with remaining cakes as needed, replenishing oil if necessary.

  5. 5

    Make Salad and Finish Dish

    In another mixing bowl, combine lettuce, dressing, tomatoes, almonds, cucumber, and 1/4 tsp. salt.

    Plate dish as pictured on front of card, topping salad with fish cakes. Top fish cakes with remaining remoulade. Bon appétit!

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