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Grilled Jerk Tilapia

Grilled Jerk Tilapia

with Toasted Coconut Rice and Zesty Colesaw
4.0(6)
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Calories
: 
760 kcal
Protein
: 
37g protein
Difficulty
: 
Easy
Allergens:
  • Tilapia
  • Sulphites
  • Soy
  • Egg
  • Mustard
  • Milk
  • Sulphites
  • Milk
  • Soy
  • May contain traces of allergens
  • Tree nuts
  • Sesame
  • Crustaceans
  • Fish
  • Egg
  • Wheat
  • Peanuts
  • Mustard
  • Triticale
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300 g

Tilapia

(Contains: Tilapia)

1 unit(s)

Lime

2 tbsp

Jerk Sauce

(Contains: Sulphites, Milk, Soy, May contain traces of allergens)

¾ cup

Jasmine Rice

2 tbsp

Shredded Coconut

(Contains: Tree nuts, Sesame, Crustaceans, Fish, Egg, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale, May contain traces of allergens, Sulphites)

7.5 g

Vegetable Stock Powder

(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

2 tbsp

Mango Chutney

(Contains: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat, May contain traces of allergens)

170 g

Coleslaw Cabbage Mix

2 tbsp

Mayonnaise

(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

1 tbsp

Oil*

½ tsp

Salt*

⅓ tsp

Pepper*

1 tbsp

Butter*

(Contains: Milk)

Calories760 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate87 g
Sugar14 g
Dietary Fiber4 g
Protein37 g
Cholesterol100 mg
Sodium1810 mg
Trans Fat0.4 g
Potassium850 mg
Calcium75 mg
Iron3.5 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.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Medium Bowl
•Small Bowl
•Medium Non-Stick Pan
•Silicone Brush

Cooking Steps

PDF
Cook rice
1
  • Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). 

    Wash and dry all produce.

  • To a medium pot, add 1 1/4 cups (2 1/2 cups) water, vegetable stock powder and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
  • Remove from heat. Set aside, still covered.
Prep and make slaw
2
  • Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
  • To a small bowl, combine half the jerk sauce, half the lime zest and 2 tbsp (4 tbsp) mango chutney.
  • To a medium bowl, combine mayo and lime juice. Then add coleslaw mix and toss to combine. Season with salt and pepper.
Toast coconut
3
  • Heat a medium non-stick pan over medium. 
  • When hot, add shredded coconut to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on coconut so it doesn't burn.) 
  • Transfer to a plate.
Cook tilapia
4
  • Pat tilapia dry with paper towels. Season with salt and pepper.
  • Brush top of half with remaining jerk sauce.
  • Add tilapia to the grill. Close lid and grill for 3-5 min per side, until cooked through.**
  • Transfer tilapia to a plate. Cover to keep warm.
Finish and serve
5
  • Fluff rice with 1 tbsp (2 tbsp) butter, toasted shredded coconut and remaining lime zest.
  • Divide rice between plates
  • Divide coleslaw between plates
  • Divide tilapia between plates and top with jerk-mango sauce.
Modularity step (under step 4)
6

If you've opted to get tilapia, season in the same way the recipe instructs you to season salmon. Cook for 3-4 min per side, until golden and cooked through.**

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