Roasted Tilapia Poblano

With Fresh Salsa and Braised Kale

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish

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

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.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 2 Parsley Sprigs
  • 1 Red Onion
  • 1 Poblano Pepper
  • 1 Lemon
  • 6 oz. Kale
  • 2 oz. Capers
  • Info
    12 oz. Tilapia Fillets
  • ½ tsp. Ground Cumin

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
    243
  • Carbohydrates
    20g
  • Fat
    4g
  • Protein
    36g
  • Sodium
    694mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pot

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

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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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