Pan-Fried Tilapia and Bulgur Bowls
with Citrus-Dressed Greens, Avocado and Toasted Almonds- Tilapia
- Wheat
- Almonds
- Sulphites
- Mustard
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Fish
- Wheat
- Crustaceans
Ingredients: Cucumber • Tilapia fillet • Grapefruit • Avocado • Arugula and spinach mix (arugula, spinach) • Bulgur wheat (wheat) • Shallot • Almonds • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Dill.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
½ cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Grapefruit
113 g
Arugula and Spinach Mix
1 unit(s)
Shallot
7 g
Dill
1 unit(s)
Avocado
1 unit(s)
Mini Cucumber
28 g
Almonds, sliced
(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)
1 tbsp
White Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
½ tbsp
Dijon Mustard
(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)
Not included in your delivery
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Cut a piece of peel off of the top and bottom of grapefruit, so you're creating flat surfaces. Place one flat end on a cutting board, and then cut the peel from top to bottom, turning the grapefruit as you go.
- When peeled completely, slip a paring knife along the membranes of each grapefruit slice to release segments. Place in a small bowl.
- Into a medium bowl, squeeze the leftover grapefruit membranes to release juice. (We'll use it later for the dressing!)
- Peel, then finely mince shallot.
- Roughly chop dill.
- To the bowl with grapegruit juice, add shallots, dill, vinegar, Dijon and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper, if you like, then whisk to combine
- Cut avocado in half, remove pit and peel, then cut into 1/4-inch pieces.
- Thinly slice cucumber.
- Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper, if you like.
- Reheat the large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, then add tilapia. Pan-fry for 3-4 min per side, until tilapia is cooked through and golden.**
- Fluff bulgur with a fork. Season with salt and pepper, if you like.
- Reserve 2 tbsp (1/4 cup) of dressing.
- To the bowl with remaining dressing, add cucumbers, grapefruit sections and arugula and spinach mix. Toss to coat.
- Divide salad and bulgur between plates.
- Top with tilapia, avocado and almonds.
- Spoon reserved dressing over top of the entire dish.
