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Kumquat-Lime Glazed Tilapia

with Brussels Sprouts & Almond Freekeh

Kumquat-Lime Glazed Tilapia with Brussels Sprouts & Almond Freekeh
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 645 calories

Freekeh is an ancient Middle Eastern dish that’s made using a unique technique. First, the wheat is harvested when the grains are relatively young. The whole stalk is sun-dried, then carefully set on fire, so the chaff burns off. What remains are the seeds, which are now delightfully toasted. We’re using this special, smoky grain to complement the sweet and sour lime-kumquat glazed tilapia in this zesty meal.

Kumquat-Lime Glazed Tilapia with Brussels Sprouts & Almond Freekeh ingredients
  • 6 Ounces Brussels Sprouts
  • 2 Ounces Kumquats
  • 2 Cloves Garlic
  • 1 Bunch Mint
  • 1 Lime
  • ¾ Cup Cracked Freekeh
  • 1 Tablespoon Rice Vinegar
  • 2 Tablespoons Sugar
  • 3 Tablespoons Slivered Almonds
  • 2 6-Ounce Tilapia Fillets
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the root ends of the Brussels sprouts, then thinly slice the heads. Slice the kumquats into thin rounds. Peel and mince the garlic. Pick the mint leaves off the stems; discard the stems and roughly chop the leaves. Using a peeler, remove the green rind of the lime (avoiding the white pith); mince the rind to make 2 teaspoons of lime zest. Cut the lime into quarters.
Cook the freekeh:
2 Cook the freekeh:
Once the water is boiling, add the cracked freekeh and cook 20 to 22 minutes, or until tender. Drain thoroughly and return to the pot. Drizzle with olive oil, season with salt and pepper to taste and stir to combine.
Make the kumquat-lime glaze:
3 Make the kumquat-lime glaze:
While the freekeh is cooking, in a small pot, combine the kumquats, sugar, lime zest, rice vinegar and 1 cup of water and heat to boiling on medium-high. Cook, stirring occasionally, 14 to 16 minutes, or until thickened and reduced in volume. Remove from heat and stir in the juice of 2 lime wedges.
Toast the nuts:
4 Toast the nuts:
While the glaze is reducing, heat a large pan (nonstick, if you have one) on medium until hot. Add the almonds and toast 1 to 2 minutes or until fragrant and golden. Transfer the toasted almonds to a small bowl and set aside. Wipe out the pan.
Cook the fish:
5 Cook the fish:
Pat the tilapia fillets dry, then season with salt and pepper on both sides. In the same pan used to toast the nuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets and cook 3 to 4 minutes per side, or until browned and cooked through. (Loosely cover the pan with aluminum foil to help the fish cook faster.) Transfer the fish to a plate and wipe out the pan.
Cook the Brussels sprouts and plate your dish:
6 Cook the Brussels sprouts and plate your dish:
In the same pan used to cook the fish, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the Brussels sprouts and season with salt and pepper. Cook 2 to 3 minutes, or until browned. Stir in the cooked freekeh, toasted almonds and all but a pinch of the mint (save the rest for garnish). Season with salt and pepper and cook 1 to 2 minutes, or until heated through. To plate your dish, divide the freekeh and fish between 2 plates and top the fish with a couple spoonfuls of glaze. Garnish with the remaining mint and lime wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the root ends of the Brussels sprouts, then thinly slice the heads. Slice the kumquats into thin rounds. Peel and mince the garlic. Pick the mint leaves off the stems; discard the stems and roughly chop the leaves. Using a peeler, remove the green rind of the lime (avoiding the white pith); mince the rind to make 2 teaspoons of lime zest. Cut the lime into quarters.
2 Cook the freekeh:
Once the water is boiling, add the cracked freekeh and cook 20 to 22 minutes, or until tender. Drain thoroughly and return to the pot. Drizzle with olive oil, season with salt and pepper to taste and stir to combine.
Cook the freekeh:
Make the kumquat-lime glaze:
3 Make the kumquat-lime glaze:
While the freekeh is cooking, in a small pot, combine the kumquats, sugar, lime zest, rice vinegar and 1 cup of water and heat to boiling on medium-high. Cook, stirring occasionally, 14 to 16 minutes, or until thickened and reduced in volume. Remove from heat and stir in the juice of 2 lime wedges.
4 Toast the nuts:
While the glaze is reducing, heat a large pan (nonstick, if you have one) on medium until hot. Add the almonds and toast 1 to 2 minutes or until fragrant and golden. Transfer the toasted almonds to a small bowl and set aside. Wipe out the pan.
Toast the nuts:
Cook the fish:
5 Cook the fish:
Pat the tilapia fillets dry, then season with salt and pepper on both sides. In the same pan used to toast the nuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets and cook 3 to 4 minutes per side, or until browned and cooked through. (Loosely cover the pan with aluminum foil to help the fish cook faster.) Transfer the fish to a plate and wipe out the pan.
6 Cook the Brussels sprouts and plate your dish:
In the same pan used to cook the fish, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the Brussels sprouts and season with salt and pepper. Cook 2 to 3 minutes, or until browned. Stir in the cooked freekeh, toasted almonds and all but a pinch of the mint (save the rest for garnish). Season with salt and pepper and cook 1 to 2 minutes, or until heated through. To plate your dish, divide the freekeh and fish between 2 plates and top the fish with a couple spoonfuls of glaze. Garnish with the remaining mint and lime wedges. Enjoy!
Cook the Brussels sprouts and plate your dish: