Dukkah-Dusted Tilapia  with Eggplant Sofrito & Blistered Peppers

Dukkah-Dusted Tilapia

with Eggplant Sofrito & Blistered Peppers

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Dukkah is an Egyptian side dish made of spices and coarsely-ground nuts. It’s usually served as a dip for breads or vegetables. But we had another idea. In this recipe, we’ve cut out the dipping. You’ll be making your own dukka and coating the fish directly. This will ensure that every bite is toasty, spiced and fully flavored. Cooking the already-coated fish has the added benefit of toasting the spices and nuts, creating a crunchy, complex crust.

Get Cooking
fresh
ingredients
Dukkah-Dusted Tilapia  with Eggplant Sofrito & Blistered Peppers
Title
  • 3 oz Multicolored Tinkerbell Peppers
  • 4 cloves Garlic
  • 2 Tbsps Pistachios
  • 1 bunch Mint
  • 1 Lemon
  • 1 Tomato
  • 1 Yellow Onion
  • 1 Graffiti Eggplant
  • ⅔ cup Red Quinoa
  • 2 Tbsps Dukkah Spice Blend (Sesame Seeds, Coriander Seeds, Cumin, Fennel & Sumac)
  • 2 Tilapia Fillets
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stems of the peppers. Peel and mince the garlic. Very finely chop the pistachios. Pick the mint leaves off the stems; discard the stems and roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Medium dice the tomato. Peel and small dice the onion and eggplant.
Cook the quinoa:
2 Cook the quinoa:
Add the quinoa to the boiling water and cook 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Stir in a drizzle of olive oil and season with salt and pepper to taste. Set aside as you continue cooking.
Cook the peppers:
3 Cook the peppers:
While the quinoa cooks, in a medium pan, heat 2 teaspoons of olive oil on high until hot. Add the peppers and cook, stirring frequently, 2 to 4 minutes, or until browned and blistered. Season with salt and pepper and transfer to a paper towel-lined bowl. Set aside as you continue cooking. Wipe out the pan.
Cook the eggplant sofrito:
4 Cook the eggplant sofrito:
While the quinoa continues to cook, in the same pan used to cook the peppers, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add a drizzle of olive oil along with the eggplant, tomato, lemon zest, the juice of 2 lemon wedges and ½ cup of water; season with salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, 10 to 12 minutes, or until softened. Remove from heat and stir in half the mint; season with salt and pepper to taste. Set aside in a warm place.
Coat & cook the fish:
5 Coat & cook the fish:
In a small bowl, combine the Dukkah spice blend and pistachios. Season both sides of the fish with salt and completely coat with the spice-nut mixture, gently pressing it into the fish. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the coated fish and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer the cooked fish to a plate.
Finish & plate your dish:
6 Finish & plate your dish:
Just before serving, in a medium bowl, toss the cooked peppers with the juice of the remaining lemon wedges, remaining mint and a drizzle of olive oil; season with salt and pepper to taste. To plate your dish, divide the cooked quinoa and eggplant sofrito between 2 plates and top each with a cooked fish fillet and the dressed peppers. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stems of the peppers. Peel and mince the garlic. Very finely chop the pistachios. Pick the mint leaves off the stems; discard the stems and roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Medium dice the tomato. Peel and small dice the onion and eggplant.
2 Cook the quinoa:
Add the quinoa to the boiling water and cook 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Stir in a drizzle of olive oil and season with salt and pepper to taste. Set aside as you continue cooking.
Cook the quinoa:
Cook the peppers:
3 Cook the peppers:
While the quinoa cooks, in a medium pan, heat 2 teaspoons of olive oil on high until hot. Add the peppers and cook, stirring frequently, 2 to 4 minutes, or until browned and blistered. Season with salt and pepper and transfer to a paper towel-lined bowl. Set aside as you continue cooking. Wipe out the pan.
4 Cook the eggplant sofrito:
While the quinoa continues to cook, in the same pan used to cook the peppers, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add a drizzle of olive oil along with the eggplant, tomato, lemon zest, the juice of 2 lemon wedges and ½ cup of water; season with salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, 10 to 12 minutes, or until softened. Remove from heat and stir in half the mint; season with salt and pepper to taste. Set aside in a warm place.
Cook the eggplant sofrito:
Coat & cook the fish:
5 Coat & cook the fish:
In a small bowl, combine the Dukkah spice blend and pistachios. Season both sides of the fish with salt and completely coat with the spice-nut mixture, gently pressing it into the fish. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the coated fish and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer the cooked fish to a plate.
6 Finish & plate your dish:
Just before serving, in a medium bowl, toss the cooked peppers with the juice of the remaining lemon wedges, remaining mint and a drizzle of olive oil; season with salt and pepper to taste. To plate your dish, divide the cooked quinoa and eggplant sofrito between 2 plates and top each with a cooked fish fillet and the dressed peppers. Enjoy!
Finish & plate your dish: