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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

    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

    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

    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

    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

    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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