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Miso Butter-Glazed Tilapia
with Vegetable Lo Mein
30 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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2 Servings
- Est. Cals/serving
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To top a colorful bed of noodles, bok choy, and carrots, we’re searing flaky tilapia fillets and finishing them in the pan with a silky, umami-rich glaze of sweet miso paste, mirin, and butter.
CLICK FOR RECIPE CARD
fresh
ingredients
Title
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2 Tilapia Fillets
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½ lb Fresh Lo Mein Noodles (Previously Frozen)
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1 Tbsp Sweet White Miso Paste
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10 oz Baby Bok Choy
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6 oz Carrots
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2 cloves Garlic
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2 Tbsps Butter
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1 Tbsp Sesame Oil
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1 tsp Black & White Sesame Seeds
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2 Tbsps Vegetarian Ponzu Sauce
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2 Tbsps Mirin (Salted Cooking Wine)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice on an angle. Cut off and discard the root ends of the bok choy, then roughly chop. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the miso paste, half the mirin, and 2 tablespoons of water until smooth.
2
Cook the vegetables
In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to plate and cover with foil to keep warm. Wipe out the pan.
3
Cook & glaze the fish
Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, frequently spooning the mixture over the fish, 1 to 2 minutes, or until the fish is glazed and cooked through.* Turn off the heat.
*An instant-read thermometer should register 145°F.
4
Cook the noodles
Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.
5
Finish the noodles & serve your dish
To the pot of cooked noodles, add the cooked vegetables, ponzu sauce, remaining mirin, and 2 tablespoons of water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the glazed fish (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!
1
Prepare the ingredients & make the glaze
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice on an angle. Cut off and discard the root ends of the bok choy, then roughly chop. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the miso paste, half the mirin, and 2 tablespoons of water until smooth.
2
Cook the vegetables
In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to plate and cover with foil to keep warm. Wipe out the pan.
3
Cook & glaze the fish
Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, frequently spooning the mixture over the fish, 1 to 2 minutes, or until the fish is glazed and cooked through.* Turn off the heat.
*An instant-read thermometer should register 145°F.
4
Cook the noodles
Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.
5
Finish the noodles & serve your dish
To the pot of cooked noodles, add the cooked vegetables, ponzu sauce, remaining mirin, and 2 tablespoons of water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the glazed fish (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!
Tips from Home Chefs
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