Mango-Curry Tilapia

with Mustard Seed Rice & Sautéed Vegetables

30 MIN

+$2.95/serving 2 Servings

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with Salmon

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

800 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Long Grain White Rice
2 cloves Garlic
4 oz Sugar Snap Peas
1 Poblano Pepper
2 Tbsps Mango Chutney
1 oz Salted Butter
3 Tbsps Roasted Cashews
1 Tbsp Rice Vinegar
2 tsps Vadouvan Curry Powder
1½ tsps Brown & Yellow Mustard Seeds
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Make the mustard seed rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle 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.

3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle 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 vinegar (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 fish

Pat the fish dry with paper towels. Season on both sides with salt and pepper. Season only on the skinless side with enough of the curry powder to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly 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.

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 fish with the mustard seed rice and cooked vegetables. Top the fish with the finished sauce. Garnish with the chopped cashews. Enjoy!