with cilantro crema, roasted poblanos, and summer squash
Prep & Cook Time:60+ min.
Cook Within:3 days
Spice Level:Not Spicy
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
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.
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
halve and slice squash into ½ inch ½ moons
seed/stem and dice poblano into ½ inch pieces
dice shallot into ¼ inch pieces
chop honey roasted peanuts
stem and chop cilantro/mix with sour cream and pinch of pepper
cooking the fish
in 400 degree oven cook tilapia on prepared tray for 10-12 minutes seasoned with ¼ t salt and pinch of pepper
transfer to plate, allow to cool 5-7 minutes
replace foil on tray
combine shallot, pepper and squash with 1 t olive oil and ¼ t salt and a pinch pepper
425 degrees for 8-10 minutes
while veg cooks combine chimichurri, green chili aioli, bread crumbs and fish
form into 4 cakes 3-4 inches in diameter
heat large non stick over medium heat with 2 t olive oil
once pan is hot add fish cakes, sear for 3-4 minutes per side, working gently
plate, top fish cake with crema and nuts on vegetables
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