Sesame Crusted Tilapia and And Clementine Salad *Health Product Line balanced core*
Sesame Crusted Tilapia and And Clementine Salad *Health Product Line balanced core*
with Wild Rice Pilaf and Bright Cabbage Slaw
Allergens:
Tilapia
•Sesame
•Cashews
•Sulphites
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time7 minutes
DifficultyEasy
Ingredients
serving amount
300 g
Tilapia
½ cup
Wild Rice Medley
56 g
Red Cabbage, shredded
56 g
Baby Spinach
1 unit(s)
Clementine
2 unit(s)
Green Onion
1 unit(s)
Lime
7 g
Cilantro
2 tbsp
Ginger-Garlic Puree
9 g
Sesame Seeds
28 g
Cashews, chopped
1 tbsp
White Wine Vinegar
1 tbsp
Sesame Oil
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Calories660 kcal
Fat41 g
Saturated Fat5 g
Carbohydrate58 g
Sugar7 g
Dietary Fiber6 g
Protein40 g
Cholesterol75 mg
Sodium115 mg
Potassium1000 mg
Calcium125 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
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Bowl
•Zester
•Large Pan
Cooking Steps
1
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, stir in wild rice medley, half the ginger-garlic puree and 1 cup (2 cups) water. Season with salt and pepper, if desired. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.
2
- Thinly slice green onions. To a large bowl, add coleslaw cabbage mix, green onions, vinegar and 1/2 tsp (1 tsp) and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, if desired.
- Toss to coat.
3
- Zest, then juice lime.
- Peel clementine, then separate into segments.
- Roughly chop cilantro.
- To a large bowl, add lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, if desired. Stir to combine.
- Add spinach, cashews and clementine. Do not toss until step 5!
4
- Heat a large non-stick pan over medium-high.
- While pan heats, pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper, if desired.
- Spread remaining ginger-garlic puree all over.
- Sprinkle sesame seeds overtop.
- When hot, add 1/2 tbsp (1 tbsp) oil, then add tilapia. Pan-fry for 3-4 min per side, until tilapia is cooked through.**
5
- Fluff rice with a fork. Stir in remaining cilantro.
- Toss salad.
- Divide rice, salad and slaw between plates.
6
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