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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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.
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.
Prepare the Ingedients
Hold romaine heart at root end and coarsely chop.
Core tomato and cut into ½" dice.
Trim cucumber and cut into ¼" rounds.
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, ¼ tsp. salt, and a pinch of pepper. Thoroughly combine, then set aside, 5 minutes.
After 5 minutes, stir tilapia-cracker mixture until slightly sticky.
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.
Make Salad and Finish Dish
In another mixing bowl, combine lettuce, dressing, tomatoes, almonds, cucumber, and ¼ 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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