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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Trim zucchini and halve across length. Quarter lengthwise into sticks.
Mince cilantro (no need to stem).
Halve, then quarter tomatoes.
Pat tilapia dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Chipotle Tomato Salsa
Mix tomatoes, chipotle pesto (to taste), and a pinch of salt in a mixing bowl. Set aside.
Roast the Zucchini
Place zucchini on prepared baking sheet with toss with 2 tsp. olive oil and a pinch of salt.
Spread into a single layer and roast in hot oven until tender, 12-15 minutes.
Remove from oven. Carefully toss or gently stir roasted zucchini, seasoning blend, and cilantro. Baking sheet will be hot! Use a utensil.
While zucchini roasts, prepare fish.
Prepare the Fish
Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let heat, 5 minutes.
While oil heats, combine mayonnaise and 1 Tbsp. water in another mixing bowl. Place cornmeal on a plate.
Dip tilapia in mayonnaise-water mixture, coating completely. Transfer to plate with cornmeal and flip until coated, pressing gently to adhere. Repeat with second tilapia fillet.
Fry Fish and Finish Dish
Line a plate with a paper towel.
Test oil temperature by adding a pinch of cornmeal to it. It should sizzle gently. If it browns immediately, let oil cool. If it doesn't brown, increase heat.
Working in batches if necessary, add tilapia to hot oil and fry until fish is golden all over and reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Gently transfer to towel-lined plate.
Plate dish as pictured on front of card, topping tilapia with chipotle tomato salsa. Bon appétit!
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