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SuperQuick Golden Ginger-Coconut Tilapia

SuperQuick Golden Ginger-Coconut Tilapia

with Blistered Tomatoes and Spinach Couscous
0.0(0)
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Calories
: 
590 kcal
Protein
: 
40g protein
Difficulty
: 
Easy
Allergens:
  • Tilapia
  • Wheat
  • Soy
  • Sulphites
  • Gluten
  • May contain traces of allergens
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Wheat
  • Soy
  • Sulphites
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300 g

Tilapia

(Contains: Tilapia)

½ cup

Couscous

(Contains: Gluten, May contain traces of allergens, Wheat)

1 unit(s)

Coconut Milk

113 g

Baby Tomatoes

1 unit(s)

Lime

56 g

Baby Spinach

7.5 g

Vegetable Stock Powder

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

7 g

Cilantro

2 tbsp

Ginger-Garlic Puree

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

4 g

Cumin-Turmeric Spice Blend

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

Not included in your delivery

½ tbsp

Oil*

¾ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories590 kcal
Fat27 g
Saturated Fat18 g
Carbohydrate51 g
Sugar8 g
Dietary Fiber6 g
Protein40 g
Cholesterol75 mg
Sodium840 mg
Potassium1150 mg
Calcium100 mg
Iron5 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.

Cooking Steps

Prep
1
  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • To a medium pot (use same for 4 servings), add coconut milk, ginger-garlic puree, Cumin-Turmeric Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/2 tsp (1 tsp) sugar. Whisk to combine. Bring to a boil over medium-high.
  • Meanwhile, zest, then juice half the lime. Cut any remaining lime into wedges.
  • Stir lime juice into coconut milk mixture.
  • Halve tomatoes. Season with salt, pepper and 1/4 tsp (1/2 tsp) sugar.
  • Pat tilapia dry with paper towels. Season with salt and pepper.
Broil fish
2

 

  • To an 8x8-inch baking dish (9x13-inch baking dish for 4 servings), add tilapia.
  • Pour coconut mixture over top. Carefully rinse pot and set aside.
  • Place tomatoes around tilapia. Drizzle 1/2 tbsp (1 tbsp) oil over top of tomatoes.
  • Broil in the top of the oven for 8-10 min, until sauce is bubbling, tomatoes are lightly charred and tilapia is cooked through.**
Cook couscous
3

 

  • To the same pot from step 1, add vegetable stock powder, 2/3 cup (1 1/3 cups) water. Season with pepper. Bring to a boil over high.
  • Meanwhile, roughly chop spinach.
  • Roughly chop cilantro.
  • Once boiling, stir in spinach and couscous. Remove the pot from heat, then cover and set aside for 5 min, to allow couscous to rehydrate.
Finish and serve
4
  • Fluff couscous with a fork. Stir in lime zest.
  • Divde couscous between bowls.
  • Top with tilapia and tomatoes.
  • Spoon any sauce from baking dish over top.
  • Sprinke cilantro over top.
  • Squeeze a lime wedge over top.
Meal right image

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