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
The pretzel brings it here, coating the tilapia with a crunch that's not to beat amongst all the lettuces, nuts, and tortilla bowls in the world. And what goes well with crunchy pretzel? Mustard of course! It's like a fish and chips out of a German beer hall… culture mixing at its finest.
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 Non-Stick Pan
Before You Cook
Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash.
Spread into a single layer and roast in hot oven until tender, 18-20 minutes.
While butternut squash roasts, prepare ingredients.
Prepare the Fish
Pat tilapia dry. Halve tilapia lengthwise into four pieces.. Season all over with seasoning blend.
Coat the Fish
Add canola oil to a medium non-stick pan and place over medium heat. Heat oil, 5 minutes.
While oil heats, combine tempura mix, ¼ cup water, and a pinch of salt and pepper in a mixing bowl. Stir until a thin batter forms, like pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.
Working in batches, dip tilapia pieces in batter, coating completely. Place on a plate and top with pretzel breading on one side, pressing gently to adhere.
Fry the Fish
Line a plate with a paper towel.
Test oil temperature by adding a pinch of tempura batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches if necessary, carefully add tilapia to hot oil and fry until golden all over and fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Gently transfer fish to towel-lined plate.
Finish the Dish
Plate dish as pictured on front of card, topping tilapia with Dijon honey mustard dressing. Bon appétit!
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