Pretzel-Crusted Tilapia with Honey Mustard

and roasted butternut squash with chives

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Eggs, Fish, Wheat

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

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.

In Your Box (serves 2)

  • 6 fl. oz. Canola Oil
  • Info
    ⅓ cup Tempura Mix
  • Info
    12 oz. Tilapia Fillets
  • 6 Chive Sprigs
  • 12 oz. Cubed Butternut Squash
  • Info
    1½ fl. oz. Dijon Honey Mustard Dressing
  • 1½ tsp. Chesapeake Seasoning
  • Info
    2 Tbsp. Pretzel Breading

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
    1126
  • Carbohydrates
    35g
  • Fat
    98g
  • Protein
    38g
  • Sodium
    1418mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

  • 1

    Roast the Squash

    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. Roast in hot oven until tender, 18-20 minutes. While butternut squash roasts, prepare ingredients.

  • 2

    Prepare the Ingredients

    Mince chives Pat tilapia dry. On a separate cutting board, halve tilapia lengthwise, resulting in four pieces. Season all over with seasoning blend.

  • 3

    Prepare the Fish

    Add canola oil to a medium non-stick pan and place over medium heat. Heat oil, 5 minutes. While oil heats, place 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 cold 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, pressing gently to adhere.

  • 4

    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, 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.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping tilapia with honey mustard and garnishing butternut squash with chives. Bon appétit!

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