Meal Kit
Tilapia with Chipotle Tomato Salsa
with cilantro lime zucchini
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Tilapia), Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbs
Dress up your fish with something fancy here. Not just the cornmeal, although that brings a delightful texture, but the juicy quartered grape tomatoes mixed with the smoky heat of a chipotle pesto. Flavor plus texture plus fish... it all adds up to a meal that's dressed to the nines.
In Your Box (serves 2)
- 2 Zucchini
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- 4 oz. Grape Tomatoes
- ½ cup Yellow Cornmeal
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- ¼ oz. Cilantro
- 1 tsp. Cilantro Lime Pepper Salt
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.
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Nutrition (per serving) 2PZyAa39
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Calories590
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Carbohydrates31g
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Net Carbs28g
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Fat37g
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Protein37g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
Before You Cook
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
Customize It Instructions
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If using mahi-mahi, follow same instructions as tilapia in Steps 1, 4, and 5, frying until fish reaches minimum internal temperature, 3-4 minutes per side.
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If using shrimp, follow same instructions as tilapia in Steps 1, 4, and 5, frying until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using chicken breasts, pat dry, cut into 1” strips, and season with ¼ tsp. salt and a pinch of pepper. Follow same instructions as tilapia in Steps 4 and 5, flipping occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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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, on a separate cutting board, halve lengthwise into four equally-sized pieces. Season all over with 1/4 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.
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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.Carefully and gently, combine 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 a tilapia piece in mayonnaise-water mixture, coating completely. Transfer to plate with cornmeal and flip until coated, pressing gently to adhere. Repeat with remaining pieces. -
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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