Discontinued Pescatarian with Roasted Tilapia & Salmon

Discontinued

Pescatarian with Roasted Tilapia & Salmon

Group Created with Sketch. 95 min
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  • icon-servings Created with Sketch.
    8 Servings
  • icon-nutrition Created with Sketch. Est. 780 Cals/serving

These recipes include fish or seafood, as well as other protein sources like eggs and tofu, and are accompanied by sides like veggies and rice.

This week's meals are:
Miso-Roasted Salmon with Rice & Spicy Peanut Sauce
• Middle Eastern-Style Salmon with Couscous & Lemon Labneh
• Roasted Tilapia with Panzanella & Pesto Mayo
• Southern-Style Tilapia & Rice with Spicy Ranch

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fresh
ingredients
Discontinued Pescatarian with Roasted Tilapia & Salmon
Title
  • 4 Skin-On Salmon Fillets
  • 4 Tilapia Fillets
  • 1 oz Sweet Piquante Peppers
  • 3 Tbsps Roasted Peanuts
  • ⅓ cup Crispy Onions
  • 2 Tbsps Roasted Pistachios
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Sweet White Miso Paste
  • 2 Tbsps Dried Currants
  • 2 Persian Cucumbers
  • 1 Shallot
  • 1 cup Jasmine Rice
  • 6 oz Carrots
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
  • 1 Small Baguettes
  • ¼ cup Cilantro Sauce
  • ½ lb Grape Tomatoes
  • ½ cup Yellow Couscous
  • 2 Zucchini
  • 1 Red Onion
  • 4 oz Sweet Peppers
  • 1 Romaine Lettuce Heart
  • 2 cloves Garlic
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Smooth Peanut Butter Spread
  • ¼ cup Labneh Cheese
  • 1 Tbsp Hot Sauce
  • ⅓ cup Basil Pesto
  • 2 Tbsps Mayonnaise
  • 3 Tbsps Ranch Dressing
  • 2 Tbsps Sweet Pickle Relish
  • 1 tsp Preserved Lemon Purée
Roast the tilapia & make the croutons
1 Roast the tilapia & make the croutons

Preheat the oven to 450°F. Line 2 sheet pans with foil. Medium dice the baguette. Pat the tilapia dry with paper towels. Transfer to one of the sheet pans. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned tilapia fillets with the barbecue spice blend. Arrange in an even layer on one side of the sheet pan. Transfer the diced baguette to the other side of the sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 7 to 9 minutes, or until the croutons are browned and crispy and the tilapia is cooked through.* Remove from the oven.

An instant-read thermometer should register 145°F.

Roast the salmon & carrots
2 Roast the salmon & carrots

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then halve crosswise. Transfer to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. In a bowl, whisk together the miso paste and 2 teaspoons of warm water. Pat the salmon dry with paper towels. Transfer to the other side of the sheet pan. Drizzle with olive oil; season with salt and pepper. Turn to coat and arrange skin side down. Evenly top 2 seasoned salmon fillets with the miso mixture. Roast 15 to 17 minutes, or until the carrots are tender when pierced with a fork and the salmon is cooked through.* Remove from the oven.  

*An instant-read thermometer should register 145°F.

Cook the rice
3 Cook the rice

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and  2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl. Wipe out the pot.

Cook & finish the couscous
4 Cook & finish the couscous

In the same pot, combine the couscous, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add the cilantro sauce and currants; stir to combine. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients & marinate the vegetables
5 Prepare the remaining ingredients & marinate the vegetables

Meanwhile, medium dice the zucchini. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then  medium dice. Roughly chop the lettuce. Halve the tomatoes. Small dice the cucumbers. Peel and finely chop the shallot. In a bowl, combine the halved tomatoes, diced cucumbers,  chopped shallot, and vinegar. Season with salt and pepper.

Cook the vegetables
6 Cook the vegetables

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to  4 minutes, or until lightly browned. Add the diced onion, chopped garlic, and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat.

Make the Spicy Peanut Sauce
7 Make the Spicy Peanut Sauce

Combine the peanut  butter spread, soy glaze, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the sauce to be.

Make the Lemon Labneh
8 Make the Lemon Labneh

Combine the labneh, lemon purée, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Make the Pesto Mayo
9 Make the Pesto Mayo

Combine the pesto, mayonnaise, and  2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Spicy Ranch
10 Make the Spicy Ranch

Combine the ranch dressing, pickle relish, and hot sauce. Taste, then season with salt and pepper if desired.

Assemble & store the Miso-Roasted Salmon
11 Assemble & store the Miso-Roasted Salmon

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice

• 1/2 roasted carrots

• 1/4 marinated vegetables

• 1 miso-roasted salmon fillet

Transfer the spicy peanut sauce to 2 small containers.

Assemble & store the Middle Eastern-Style Salmon
12 Assemble & store the Middle Eastern-Style Salmon

Makes 2 servings:

For each serving, in a large container combine: 

• 1/2 finished couscous

• 1/4 cooked vegetables

• 1 roasted salmon fillet

Transfer the lemon labneh to 2 small containers.

Assemble & store the Roasted Tilapia
13 Assemble & store the Roasted Tilapia

Makes 2 servings:

For each serving, in a large container combine: 

• 1/2 chopped lettuce

• 1/4 marinated vegetables

• 1/2 croutons

Transfer the roasted tilapia fillets to 2 separate  containers.

Transfer the pesto mayo to 2 small containers.

Assemble & store the Southern-Style Tilapia & Rice
14 Assemble & store the Southern-Style Tilapia & Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice

• 1/4 cooked vegetables

• 1 barbecue-roasted tilapia fillet

Transfer the spicy ranch to  2 small containers.

Finish & serve the Miso-Roasted Salmon
15 Finish & serve the Miso-Roasted Salmon

Makes 2 servings:

Roughly chop the peanuts. Heat the finished salmon and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy peanut sauce and chopped peanuts.

Finish & serve the Middle Eastern-Style Salmon
16 Finish & serve the Middle Eastern-Style Salmon

Makes 2 servings: 

Roughly chop the pistachios. Heat the finished salmon and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon labneh and chopped pistachios

Finish & serve the Roasted Tilapia
17 Finish & serve the Roasted Tilapia

Makes 2 servings:

Roughly chop the olives and piquante peppers. Heat the tilapia fillets in the microwave 1 to 2 minutes, or until heated through. Serve over the finished salad. Garnish each serving with the pesto mayo and chopped olives and peppers.

Finish & serve the Southern-Style Tilapia & Rice
18 Finish & serve the Southern-Style Tilapia & Rice

Makes 2 servings:

Heat the finished tilapia and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ranch and crispy onions.

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Roast the tilapia & make the croutons
1 Roast the tilapia & make the croutons

Preheat the oven to 450°F. Line 2 sheet pans with foil. Medium dice the baguette. Pat the tilapia dry with paper towels. Transfer to one of the sheet pans. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned tilapia fillets with the barbecue spice blend. Arrange in an even layer on one side of the sheet pan. Transfer the diced baguette to the other side of the sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 7 to 9 minutes, or until the croutons are browned and crispy and the tilapia is cooked through.* Remove from the oven.

An instant-read thermometer should register 145°F.

2 Roast the salmon & carrots

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then halve crosswise. Transfer to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. In a bowl, whisk together the miso paste and 2 teaspoons of warm water. Pat the salmon dry with paper towels. Transfer to the other side of the sheet pan. Drizzle with olive oil; season with salt and pepper. Turn to coat and arrange skin side down. Evenly top 2 seasoned salmon fillets with the miso mixture. Roast 15 to 17 minutes, or until the carrots are tender when pierced with a fork and the salmon is cooked through.* Remove from the oven.  

*An instant-read thermometer should register 145°F.

Roast the salmon & carrots
Cook the rice
3 Cook the rice

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and  2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl. Wipe out the pot.

4 Cook & finish the couscous

In the same pot, combine the couscous, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add the cilantro sauce and currants; stir to combine. Taste, then season with salt and pepper if desired.

Cook & finish the couscous
Prepare the remaining ingredients & marinate the vegetables
5 Prepare the remaining ingredients & marinate the vegetables

Meanwhile, medium dice the zucchini. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then  medium dice. Roughly chop the lettuce. Halve the tomatoes. Small dice the cucumbers. Peel and finely chop the shallot. In a bowl, combine the halved tomatoes, diced cucumbers,  chopped shallot, and vinegar. Season with salt and pepper.

6 Cook the vegetables

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to  4 minutes, or until lightly browned. Add the diced onion, chopped garlic, and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat.

Cook the vegetables
Make the Spicy Peanut Sauce
7 Make the Spicy Peanut Sauce

Combine the peanut  butter spread, soy glaze, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the sauce to be.

8 Make the Lemon Labneh

Combine the labneh, lemon purée, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Make the Lemon Labneh
Make the Pesto Mayo
9 Make the Pesto Mayo

Combine the pesto, mayonnaise, and  2 teaspoons of water. Taste, then season with salt and pepper if desired.

10 Make the Spicy Ranch

Combine the ranch dressing, pickle relish, and hot sauce. Taste, then season with salt and pepper if desired.

Make the Spicy Ranch
Assemble & store the Miso-Roasted Salmon
11 Assemble & store the Miso-Roasted Salmon

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice

• 1/2 roasted carrots

• 1/4 marinated vegetables

• 1 miso-roasted salmon fillet

Transfer the spicy peanut sauce to 2 small containers.

12 Assemble & store the Middle Eastern-Style Salmon

Makes 2 servings:

For each serving, in a large container combine: 

• 1/2 finished couscous

• 1/4 cooked vegetables

• 1 roasted salmon fillet

Transfer the lemon labneh to 2 small containers.

Assemble & store the Middle Eastern-Style Salmon
Assemble & store the Roasted Tilapia
13 Assemble & store the Roasted Tilapia

Makes 2 servings:

For each serving, in a large container combine: 

• 1/2 chopped lettuce

• 1/4 marinated vegetables

• 1/2 croutons

Transfer the roasted tilapia fillets to 2 separate  containers.

Transfer the pesto mayo to 2 small containers.

14 Assemble & store the Southern-Style Tilapia & Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice

• 1/4 cooked vegetables

• 1 barbecue-roasted tilapia fillet

Transfer the spicy ranch to  2 small containers.

Assemble & store the Southern-Style Tilapia & Rice
Finish & serve the Miso-Roasted Salmon
15 Finish & serve the Miso-Roasted Salmon

Makes 2 servings:

Roughly chop the peanuts. Heat the finished salmon and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy peanut sauce and chopped peanuts.

16 Finish & serve the Middle Eastern-Style Salmon

Makes 2 servings: 

Roughly chop the pistachios. Heat the finished salmon and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon labneh and chopped pistachios

Finish & serve the Middle Eastern-Style Salmon
Finish & serve the Roasted Tilapia
17 Finish & serve the Roasted Tilapia

Makes 2 servings:

Roughly chop the olives and piquante peppers. Heat the tilapia fillets in the microwave 1 to 2 minutes, or until heated through. Serve over the finished salad. Garnish each serving with the pesto mayo and chopped olives and peppers.

18 Finish & serve the Southern-Style Tilapia & Rice

Makes 2 servings:

Heat the finished tilapia and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ranch and crispy onions.

Finish & serve the Southern-Style Tilapia & Rice