Fast & Easy

Baked Honey-Lime Tilapia

with Poblano Peppers, Tomatoes & Rice

30 MIN

+$2.95/serving 4 Servings

Wellness at Blue Apron

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with Salmon

From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. In this hearty bake, poblano peppers and fresh tomatoes create a flavorful bed for spiced tilapia fillets. For a golden brown crust, we’re adding a layer of seasoned panko breadcrumbs before baking.
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Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
1 cup Long Grain White Rice
½ lb Grape Tomatoes
2 Scallions
2 Poblano Peppers
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 oz Salted Butter
1 Lime
¼ cup Panko Breadcrumbs
4 tsps Honey
2 Tbsps Raw Pepitas

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime; squeeze the juice into a bowl. Add the honey (kneading the packet before opening) and 1 tablespoon of olive oil; season with salt and pepper. Whisk to combine. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

2 Toast the pepitas

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the pepitas. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a plate and immediately season with salt. Wipe out the pot.

3 Cook & finish the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the toasted pepitas. Cover to keep warm.

4 Start the vegetables

Meanwhile, place the tomatoes and diced peppers in a baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 5 to 6 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

5 Make the breadcrumb topping

Meanwhile, melt the butter in a medium bowl in the microwave (or melt in a small pot, then transfer to a medium bowl). Add the breadcrumbs and half the spice blend; season with salt and pepper. Stir to combine.

6 Finish & serve your dish

Pat the fish dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. Carefully place the seasoned fish on top of the partially baked vegetables. Evenly top the fish with the breadcrumb topping. Bake 12 to 15 minutes, or until the breadcrumbs are browned and the fish is cooked through.* Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished rice topped with the baked fish and vegetables and sauce. Garnish with the sliced green tops of the scallions. Enjoy! *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.