Cornmeal-Crusted Tilapia and Shrimp
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Cornmeal-Crusted Tilapia and Shrimp

Cornmeal-Crusted Tilapia and Shrimp

with DIY Tartar Sauce and Coleslaw

The classic fish-n-chips gets a makeover! Fresh white fish is topped with cornmeal and baked. Served with shrimp, slaw, roasted potatoes and DIY tartar sauce, this dinner is a hit!

Tags:
Family Friendly
Allergens:
Tilapia
•Shrimp
•Gluten
•Milk
•Egg
•Mustard
•Sulphites

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

300 g

Tilapia Fillets

(Contains Tilapia)

285 g

Shrimp

(Contains Shrimp)

2 unit(s)

Russet Potato

2 tbsp

Cornmeal

(Contains Gluten)

170 g

Coleslaw Cabbage Mix

1 unit(s)

Lemon

90 mL

Dill Pickle, sliced

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¾ tsp

Sugar*

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Nutrition Values

Calories840 kcal
Fat39 g
Saturated Fat7 g
Carbohydrate68 g
Sugar9 g
Dietary Fiber7 g
Protein59 g
Cholesterol275 mg
Sodium1730 mg
Trans Fat0.1 g
Potassium1950 mg
Calcium300 mg
Iron4.5 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

•Baking Sheet
•Parchment Paper
•Measuring Spoons
•Paper Towel
•Strainer
•Small Bowl
•Silicone Brush
•Large Bowl
•Whisk

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450ËšF. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, half the Zesty Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep
2

Meanwhile, drain pickles, reserving pickle juice, then finely chop half. Juice half the lemon, then cut remaining lemon into wedges. Add half the cornmeal (use all for 4 ppl) and 1/2 tbsp (1 tbsp) oil in a small bowl. Season with salt, then stir to combine. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Prep and roast tilapia
3

Line another baking sheet with parchment paper.Pat tilapia dry with paper towels, then arrange on the prepared baking sheet.Sprinkle remaining Zesty Garlic Blend over tilapia, then season with salt and pepper. Brush 1/2 tbsp (1 tbsp) oil over the tops of tilapia. Sprinkle cornmeal mixture over top, pressing gently to adhere. Roast in the bottom of the oven until tilapia is cooked through, 12-14 min.**

Make coleslaw
4

Meanwhile, add mustard, pickle juice, 1 tbsp (2 tbsp) oil, 1/2 tbsp (1 tbsp) lemon juice and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add coleslaw cabbage mix, then toss to combine.

Cook shrimp and make tartar sauce
5

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Remove from heat.While shrimp cooks, add sour cream, mayo, chopped pickles, 1/2 tsp (1 tsp) lemon juice and 1/4 tsp (1/2 tsp) sugar to another small bowl. Season with salt and pepper, to taste, then stir to combine.

Finish and serve
6

Divide tilapia, shrimp, potatoes, coleslaw and remaining pickles between plates. Serve tartar sauce alongside for dipping. Squeeze a lemon wedge over tilapia, if desired.