Meal Kit

Pescado Veracruzana

With Zucchini, Squash, and Queso Fresco

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Fish

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 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 you!
A note about serious food allergies

This light and flavorful dish has hints of both Mexican and Spanish cuisine and gets its moist, rich texture and flavor from a mixture of fresh tomatoes, olives, jalapeños, and lime, stewed until savory. A zucchini, squash and red pepper sauté are a delightful complement to the flaky tilapia fillets. Quick but gourmet weeknight meal for the win!

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 2 Tomato
  • 1 oz. Green Olives
  • 1 Yellow Onion
  • 1 Jalapeño Pepper
  • 1 Lime
  • 2 Zucchini
  • 1 Yellow Squash
  • 5 Cilantro Sprigs
  • Info
    12 oz. Tilapia Fillets
  • Info
    2 oz. Queso Fresco

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
  • 2 Medium Pans

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 the Ingredients

    Thoroughly rinse produce and pat dry. Seed and dice red peppers into 1" pieces. Cut tomatoes into a ½" dice. Cut olives into ¼" slices. Peel onion. Thinly julienne half and cut other half into a ½" dice. Slice jalapeño into ¼" rounds. Zest lime and cut into quarters. Dice zucchini and yellow squash into 1" pieces. Stem cilantro and mince leaves.

  2. 2

    Sear the Tilapia

    Heat medium pan over medium high heat and add 2 tsp. olive oil to pan. Season tilapia with a pinch of salt and pepper on both sides. Sear first side until golden brown. Remove tilapia from pan to a plate and wipe pan clean.

  3. 3

    Cook the Vegetables

    Use the pan you just cooked tilapia in and reheat over medium heat. Add 1 tsp. olive oil and cook diced onions until tender, about 5 minutes. Add the tomatoes, jalapeños (to taste), green olives, juice from half of lime, 3 Tbsp. water, and a pinch of salt and pepper (be careful with the salt; the olives already bring plenty of salt!). Bring to a boil and boil for 3 minutes.

  4. 4

    Continue Cooking Vegetables and Tilapia

    Place tilapia in sauce, browned side up. Reduce heat to medium and simmer until fish is cooked, about 4-5 minutes. Add minced cilantro to sauce.

  5. 5

    Cook the Zucchini and Red Pepper

    Heat another medium pan over medium high heat. Add 2 tsp. olive oil. Add zucchini, yellow squash, red peppers, and sliced onions to pan and sauté until browned and tender, about 5 minutes. Add lime zest and a pinch salt and pepper and toss. Top with crumbled queso fresco.

  6. 6

    Plate the Dish

    Place zucchini mixture on plate. Lay tilapia against zucchini. Spoon sauce around tilapia.

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