Meal Kit
Tilapia with Creamed Spinach Sauce
and glazed carrots
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Tilapia), Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 2)
- 12 oz. Carrot
- 11 oz. Tilapia Fillets
- 2 oz. Baby Spinach
- 1 oz. Cream Cheese
- ⅗ oz. Butter
- ½ oz. Crispy Onions
- ½ oz. Grated Parmesan Cheese
- 0.46 oz. Brown Sugar
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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)
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Calories500
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Carbohydrates29g
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Net Carbs23g
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Fat28g
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Protein37g
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Sodium1190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using mahi-mahi, halve any larger pieces to match smaller pieces. Pat dry. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/2" slices on an angle.
Coarsely chop spinach.Mince garlic. -
2 Cook the Carrots
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add 1/4 cup water, carrots, and a pinch of salt to hot pan. Bring to a simmer.
Once simmering, cover and cook until water is mostly evaporated and carrots are tender, 4-6 minutes.Uncover and add half the garlic (reserve remaining for sauce), brown sugar, red pepper flakes (to taste), 1/4 tsp. salt, a pinch of pepper, and butter. Stir often until fragrant and garlic is lightly browned, 2-3 minutes.Remove from burner.While carrots cook, continue recipe. -
3 Cook the Tilapia
Pat tilapia dry and season flesh side with 1/4 tsp. salt and 1/4 tsp. pepper.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add tilapia to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer tilapia to a plate and tent with foil. Wipe pan clean and return to medium heat. -
4 Make the Sauce
Add 1 tsp. olive oil, spinach, and remaining garlic to hot pan. Stir occasionally until spinach is wilted, 1-2 minutes.
Add cream cheese, grated cheese, 1 Tbsp. water, and a pinch of pepper. Stir constantly until warmed through and slightly thickened, 1-2 minutes.If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping tilapia with sauce and crispy onions. Bon appétit!
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