All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Talk about healthy! This dish pairs lean and flaky tilapia with a house made salsa of mellow, slow-roasted Poblano peppers, garlic, and tangy capers. Paired with lemony braised kale, this meal is like a gastronomic reset button for a stressful day.
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
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 the oven to 400 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Coarsely chop garlic and parsley. Peel and dice red onion into a small dice. Halve, seed, and stem Poblano pepper. Chop Poblano pepper into a medium dice. Halve lemon and zest (about 1 Tbsp. zest). Stem kale and cut into 1" pieces.
Roast the Poblano Pepper
In a mixing bowl, combine the diced Poblano, 2 tsp. olive oil, and a pinch of salt and pepper. Place coated pepper pieces on prepared baking sheet and roast in the oven for 8-10 minutes, or until fork-tender and beginning to caramelize. Remove from oven and allow to cool.
Prepare the Salsa
In the same mixing bowl you used for the pepper, combine cooled Poblano pieces, capers, red onion, garlic, parsley, 2 tsp. olive oil, and juice of half of the lemon. Mix together to incorporate and season with salt and pepper to taste. Set aside at room temperature until ready to serve.
Braise the Kale
Heat 2 tsp. olive oil in a medium-sized pot. When oil is hot, add the garlic and lemon zest and sauté for 1-2 minutes. Add kale and a pinch of salt and sauté for 2-3 minutes, or until kale becomes bright green. Deglaze the pan with ¾ cup of water and juice of remaining lemon half. Braise for 7-8 minutes, or until the liquid is mostly gone and kale is tender. Add more liquid if kale is still tough. Salt and pepper to taste.
Cook the Tilapia
Season the tilapia on both sides with cumin and a pinch of salt and pepper. Heat a large pan over medium-high heat. Add 2 tsp. olive oil to the pan. Cook tilapia on each side for 4-5 minutes or until golden brown. Fish should be flaky but firm.
Plate the Dish
Compose a mound of braised kale on the side of the plate. Lay a piece of seared tilapia on side of the kale. Top the fish with the Poblano salsa. Garnish with remaining lemon zest and a crack of fresh black pepper.
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