Meal Kit

Jamaican Triple Pepper Fish

With Habenero, Yellow and Red Peppers, and Sautéed Kale

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 3 days

Contains: Fish (Tilapia), Soy

  • Under 625 calories
    Under 35g carbs
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

We enhance the flavors of tilapia by coating it in a Caribbean seasoning of allspice, onion, thyme, and garlic. Red and yellow bell peppers, green onion, and tomatoes are taken up a notch when you simmer them in a spicy sauce and serve them on a bed of sautéed kale. Just make sure to wear gloves and thoroughly remove all seeds and ribs from the habanero pepper - this baby is hot! If you don't like spicy, you can omit it completely.

In Your Box (serves 2)

  • Info
    12 oz. Tilapia Fillets
  • 1 Yellow Bell Pepper
  • 1 Red Bell Pepper
  • 4 oz. Kale
  • 4 oz. Grape Tomatoes
  • 2 Green Onions
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • 1½ tsp. Home Chef Caribbean Seasoning
  • 1½ tsp. Cornstarch
  • 1 Pair of Disposable Rubber Gloves
  • 1 Habanero Pepper

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

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
  1. 1

    Prepare Ingredients

    Preheat oven to 375 degrees and prepare a baking sheet with foil. Thoroughly rinse produce (except habanero pepper) and pat dry. Core and cut red and yellow bell peppers into strips. Cut one green onion into 2” lengths and cut other diagonally into thin slices. Stem and coarsely chop kale. Halve tomatoes. Put on included gloves, rinse, core, and mince habanero chili pepper. Dispose gloves and wash hands, cutting board, and knife thoroughly after prepping habanero - the oils can be very irritating to the skin. Mix cornstarch with 2 tsp. water in a small bowl.

  2. 2

    Sear the Fish

    Rinse tilapia and pat dry. Cut fish, separating each piece into two fillets. Season with half the Caribbean seasoning and a pinch of salt and pepper. Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and fish to hot pan and sear 2-3 minutes on each side, or until nicely browned. Transfer fillets to baking sheet and wipe pan clean.

  3. 3

    Roast the Fish

    Place baking sheet in oven and roast 8-12 minutes, or until fish is firm, flaky, and has reached a minimum internal temperature of 140 degrees. Set aside.

  4. 4

    Cook the Kale

    Warm pan used to sear fish over medium-high heat and add 1 tsp. olive oil and kale. Cook until barely wilted, about 1-2 minutes. Season with salt and pepper, transfer to a plate, and return pan to medium-high heat. No need to wipe pan clean.

  5. 5

    Make Triple Pepper Sauce

    Add 1 tsp. olive oil and bell peppers to pan and cook 2-3 minutes, or until peppers begin to soften. Add 2” lengths of green onion, soy sauce, grape tomatoes, 1/2 cup water, remaining Caribbean seasoning, and cornstarch slurry. Bring to a boil, then reduce to a simmer, and cook until thickened, about 3-4 minutes. Add habanero to taste, adding only a pinch at a time, until desired heat is reached. Thoroughly wash hands and any utensils peppers have touched after this step. Season sauce to taste with salt and pepper.

  6. 6

    Plate the Dish

    Spoon "triple pepper" sauce onto a plate. Arrange fish fillets over sauce. Place kale next to fish and garnish with thinly sliced green onion.

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.