Cal Smart Tilapia and Horseradish Remoulade
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Cal Smart Tilapia and Horseradish Remoulade

Cal Smart Tilapia and Horseradish Remoulade

with Warm Potato and Green Bean Salad

Not your regular potato salad – this calorie smart version packs in green beans, pickles and smoked paprika for a burst of colour and layers of flavour! To top it all off, juicy barramundi fillets get a generous dollop of punchy remoulade.

Calorie smart is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:
Calorie Smart
Allergens:
Tilapia
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

300 g

Tilapia

(Contains Tilapia)

1 unit(s)

Garlic, cloves

170 g

Green Beans, trimmed

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

90 mL

Dill Pickle, sliced

1 tbsp

Horseradish

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

400 g

Red Potato

1 unit(s)

Lemon

1 tsp

Smoked Paprika

1 unit(s)

Mini Sweet Pepper

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

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Nutrition Values

Calories600 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate45 g
Sugar7 g
Dietary Fiber8 g
Protein38 g
Cholesterol115 mg
Sodium1040 mg
Trans Fat0.4 g
Potassium1650 mg
Calcium250 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Large Pot
Measuring Spoons
Zester
Small Bowl
Large Non-Stick Pan

Instructions

Cook potatoes and green beans
1

Cut potatoes into 1-inch pieces. Trim, then halve green beans. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. After 6 min, add green beans. Continue cooking until potatoes are done. Drain potatoes and green beans, then transfer to a large bowl.

Prep
2

While potatoes cook, zest then juice half the lemon (whole lemon for 4 ppl). Peel, then mince or grate garlic. Finely chop half the pickles. Roughly chop remaining pickles. Pat barramundi dry with paper towels, then season with salt and pepper.

Make horseradish remoulade
3

Add horseradish, half the mayo, half the Dijon, finely chopped pickles and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Cook barramundi
4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**

Make salad
5

Add lemon zest, 1/2 tbsp lemon juice (dbl for 4 ppl), remaining mayo, remaining Dijon, remaining garlic and roughly chopped pickles to the bowl with potatoes and green beans. Season with salt and pepper, to taste, then stir to combine. (TIP: Add 1/4 tsp sugar [1/2 tsp for 4 ppl], if desired.)

Finish and serve
6

Divide potato and green bean salad and barramundi between plates. Sprinkle 1/8 tsp smoked paprika (dbl for 4 ppl) over salad. Dollop barramundi with horseradish remoulade.