Mango-Curry Tilapia with Mustard Seed Rice & Sautéed Vegetables

Mango-Curry Tilapia

with Mustard Seed Rice & Sautéed Vegetables

30 MIN
2 Servings
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    From the Test Kitchen

    This vibrant dish features vadouvan-spiced tilapia fillets drizzled with a rich, sweet pan sauce of mango chutney, butter, and crushed red pepper for a little kick of heat. It all comes together over sautéed veggies and a bed of piquant mustard seed rice for some more bold, Indian-style flair.

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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
    fresh
    ingredients
    Mango-Curry Tilapia with Mustard Seed Rice & Sautéed Vegetables
    Title
    • 2 Tilapia Fillets
    • ½ cup Long Grain White Rice
    • 2 cloves Garlic
    • 4 oz Sugar Snap Peas
    • 1 Poblano Pepper
    • 2 Tbsps Mango Chutney
    • 1 oz Butter
    • 3 Tbsps Roasted Cashews
    • 1 Tbsp Verjus Blanc
    • 2 tsps Vadouvan Curry Powder
    • 1½ tsps Brown & Yellow Mustard Seeds
    • ¼ tsp Crushed Red Pepper Flakes

    Tips from Home Chefs

    About Blue Apron

    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.

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    Make the mustard seed rice
    1 Make the mustard seed rice

    In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter); stir to combine. 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. Cover to keep warm.

    2 Prepare the ingredients & start the sauce

    Meanwhile, wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Peel and roughly chop 2 cloves of garlic. Roughly chop the cashews. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the mango chutney, 1/4 cup of water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. 

    Prepare the ingredients & start the sauce
    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared peas and sliced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the verjus. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the tilapia

    Pat the tilapia dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

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

    Cook the tilapia
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the cooked tilapia with the mustard seed rice and cooked vegetables. Top the tilapia with the finished sauce. Garnish with the chopped cashews. Enjoy!