Mango-Curry Tilapia with Mustard Seed Rice & Sautéed Vegetables

Mango-Curry Tilapia

with Mustard Seed Rice & Sautéed Vegetables

30 MIN
$10.94/serving 4 Servings
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  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp

    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 flair.

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    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
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    ingredients
    Mango-Curry Tilapia with Mustard Seed Rice & Sautéed Vegetables
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • 2 cloves Garlic
    • 2 Bell Peppers
    • ¾ lb Green Beans
    • ¼ cup Mango Chutney
    • 2 oz Salted Butter
    • 3 Tbsps Roasted Cashews
    • 2 tsps Vadouvan Curry Powder
    • 1½ tsps Brown & Yellow Mustard Seeds
    • 1 Tbsp Verjus Blanc
    • ¼ tsp Crushed Red Pepper Flakes
    Make the mustard seed rice
    1 Make the mustard seed rice

    Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium 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 2 cups 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.

    Prepare the ingredients & start the sauce
    2 Prepare the ingredients & start the sauce

    Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the cashews. 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.

    Cook the vegetables
    3 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 green beans and sliced peppers 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 (carefully, as the liquid may splatter). 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.

    Cook the shrimp
    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl. Season with salt, pepper, and the curry powder. Toss to coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    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 and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the cooked shrimp with the mustard seed rice and cooked vegetables. Top the tilapia with the finished sauce. Garnish with the chopped cashews. Enjoy!

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    Make the mustard seed rice
    1 Make the mustard seed rice

    Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium 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 2 cups 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. Cut off and discard any stem ends from the green beans. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the cashews. 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 large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans and sliced peppers 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 (carefully, as the liquid may splatter). 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 shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl. Season with salt, pepper, and the curry powder. Toss to coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the shrimp
    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 and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the cooked shrimp with the mustard seed rice and cooked vegetables. Top the tilapia with the finished sauce. Garnish with the chopped cashews. Enjoy!

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