With Chili-Lime Garlic Compound Butter and Roasted Broccoli
Prep & Cook Time:25-35 min.
Cook Within:3 days
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
Eating well can be simple and elegant. The proof? This succulent, lightly breaded tilapia accented with a chili- and lime-spiked compound butter you make yourself. That's right–those delicate pats of butter mashed with herbs and spices that you usually enjoy at restaurants can easily be made at home to add panache to all of your dishes. When paired with savory roasted broccoli, this becomes a dish that will wow all of your dinner companions, without weighing them down.
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
Medium Oven-Safe Pan
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
Prepare the Ingredients
Preheat oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Remove butter from refrigerator and allow to come to room temperature. Slice chile in half, remove seeds and membrane (spiny white innards) if averse to heat and cut into a fine dice. Peel and mince shallot. Mince garlic. Halve lime. Cut broccoli crown in half. Coarsely chop parsley. Rinse tilapia filets and pat dry.
Make the Compound Butter
In a medium mixing bowl, add room-temperature butter, half the chile, half the shallot, half the garlic, parsley (reserving some chili and parsley for garnish), ½ tsp. salt, and juice of the lime to taste. Incorporate the ingredients together with a spoon or spatula. Mold into 2 equally-sized circular portions and place in the refrigerator to chill and firm up.
Bread the Fish
Place flour in a shallow dish or on a plate. Season each side of fish with a pinch of salt and pepper. Dredge fish in flour until completely coated.
Roast the Broccoli
Place broccoli halves on the prepared baking sheet. Drizzle halves with 1 tsp. olive oil and season with salt and pepper to taste. Roast in oven for 7-10 minutes, or until tender and edges are beginning to brown. Remove from oven and keep warm until ready to serve.
Cook the Fish
In a medium oven-safe pan, add 2 tsp. olive oil, remaining shallot, remaining chili, and remaining garlic over medium-high heat. Add fish and cook 2-3 minutes per side, or until golden brown. Top each fillet with a portion of butter and place pan in oven on top rack. Bake 2 minutes, or until butter is melted. Remove from oven and keep warm until ready to serve. Salt and pepper to taste.
Plate the Dish
Place a roasted broccoli half in the middle of the plate. Lay a piece of fish against the broccoli. Spoon melted compound butter from pan over the fish. Garnish with remaining parsley, any remaining lime slices, and a crack of fresh black pepper, if desired.
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