Jamaican Triple Pepper Fish

With Habenero, Yellow and Red Peppers, and Sautéed Kale

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Fish, Soy

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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)

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

  • Calories
    555
  • Carbohydrates
    30g
  • Fat
    24g
  • Protein
    45g
  • Sodium
    906mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Medium Non-Stick Pan
  • Step 1 - Prepare Ingredients
    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.

  • Step 2 - Sear the Fish
    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.

  • Step 3 - Roast the Fish
    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.

  • Step 4 - Cook the Kale
    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.

  • Step 5 - Make Triple Pepper Sauce
    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, ½ 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.

  • Step 6 - Plate the Dish
    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.