Pescatarian with Seared Shrimp & Roasted Tilapia

Pescatarian

with Seared Shrimp & Roasted Tilapia

Group Created with Sketch. 95 min
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 540 Cals/serving
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These recipes include fish or seafood, as well as other protein sources like eggs and tofu, and are accompanied by sides like veggies and rice.

This week's meals are:
• Creamy Black Bean Shrimp with Vegetables & Crispy Onions
• Shrimp & Couscous with Cauliflower & Harissa Labneh
• BBQ Tilapia & Pepper Mayo with Couscous & Cauliflower
• Roasted Tilapia & Olive Tapenade with Vegetables & Tzatziki

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fresh
ingredients
Pescatarian with Seared Shrimp & Roasted Tilapia
Title
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • 1 head Cauliflower
  • 6 oz Green Beans
  • 1 lb Sweet Potatoes
  • 1 cup Yellow Couscous
  • 1 Tbsp Red Harissa Paste
  • ¼ cup Labneh Cheese
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Black Bean Sauce
  • 1 tsp Furikake
  • ⅓ cup Crispy Onions
  • 1 tsp Whole Dried Oregano
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 oz Pitted Niçoise Olives
  • 1 tsp Preserved Lemon Purée
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • ¼ cup Barbecue Sauce
  • 1 Tbsp Pickled Peruvian Peppers
  • 2 Tbsps Crème Fraîche
  • 4 Tilapia Fillets
  • 1 Zucchini
  • 2 Tbsps Sliced Roasted Almonds
tried-and-true
kitchen tools
step-by-step
instructions
Cook the couscous:
1 Cook the couscous:

Preheat the oven to 450°F. In a medium pot, combine the couscous and 1 cup of water; season with salt and  pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Drizzle with olive oil and fluff with a fork.  



Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve the sweet potatoes lengthwise; cut crosswise into 1/2-inch pieces. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stem ends of the green beans. Halve the zucchini lengthwise, then thinly slice crosswise.

Roast the cauliflower & finish the couscous:
3 Roast the cauliflower & finish the couscous:

Line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender with pierced with a fork. Reserving the sheet pan, transfer the roasted cauliflower to the pot of cooked couscous; stir to combine.

Roast the sweet potatoes:
4 Roast the sweet potatoes:

Meanwhile, line a separate sheet pan with foil. Place the sweet potato pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until tender with pierced with a fork. Remove from the oven.

Cook the fish:
5 Cook the fish:

Meanwhile, line the reserved sheet pan with foil. Pat the fish dry with paper towels; place on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly top 2 pieces of seasoned tilapia with the barbecue sauce. Roast 7 to 9 minutes, or until cooked through.* Remove from the oven.

* An instant-read thermometer should register 145°F.

Cook the shrimp:
6 Cook the shrimp:

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons 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. Transfer to a plate. Rinse and wipe out the pan.

Cook the green beans & zucchini:
7 Cook the green beans & zucchini:

In same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared green beans and sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Turn off the heat.

Make the Harissa Labneh:
8 Make the Harissa Labneh:

Combine the labnehharissa pastevinegar, and 2 tablespoons of olive oil.

Make the Creamy Black Bean Sauce:
9 Make the Creamy Black Bean Sauce:

Combine the crème fraîche, sesame oil, and black bean sauce. 

Make the Olive Tapenade:
10 Make the Olive Tapenade:

Roughly chop the olives. Combine the chopped olives, oreganolemon purée, and 2 tablespoons of olive oil.

Make the Pepper Mayo:
11 Make the Pepper Mayo:

Roughly chop the pickled peppers. Combine the mayonnaisechopped pickled peppers,  1 tablespoon olive oil,  1 teaspoon of water, and half the spice blend (you will have extra).

Assemble & Store the Shrimp & Couscous:
12 Assemble & Store the Shrimp & Couscous:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked shrimp

• 1/4 finished couscous

Transfer the harissa labneh to 2 small containers.

Assemble & Store the Creamy Black Bean Shrimp:
13 Assemble & Store the Creamy Black Bean Shrimp:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked shrimp

• 1/4 cooked green beans and zucchini

• 1/4 roasted sweet potatoes

Transfer the creamy black bean sauce to 2 small containers.

Assemble & Store the Roasted Tilapia & Olive Tapenade:
14 Assemble & Store the Roasted Tilapia & Olive Tapenade:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece roasted tilapia

• 1/4 cooked green beans and zucchini

• 1/4 roasted sweet potatoes

Transfer the olive tapenade to 2 small containers.

Assemble & Store the BBQ Tilapia & Pepper Mayo:
15 Assemble & Store the BBQ Tilapia & Pepper Mayo:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece barbecue tilapia

• 1/4 finished couscous

Transfer the pepper mayo to 2 small containers.

Finish & Serve the Shrimp & Couscous:
16 Finish & Serve the Shrimp & Couscous:

Makes 2 servings:

Heat the finished shrimp and couscous in the microwave  1 to 2 minutes, or until heated through. Garnish each serving with the harissa labneh and almonds.

Finish & Serve the Creamy Black Bean Shrimp:
17 Finish & Serve the Creamy Black Bean Shrimp:

Makes 2 servings:

Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy black bean saucefurikake, and crispy onions. 

Finish & Serve the Roasted Tilapia & Olive Tapenade:
18 Finish & Serve the Roasted Tilapia & Olive Tapenade:

Makes 2 servings:

Heat the finished tilapia and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tzatziki and olive tapenade.

Finish & Serve the BBQ Tilapia & Pepper Mayo:
19 Finish & Serve the BBQ Tilapia & Pepper Mayo:

Makes 2 servings:

Heat the finished tilapia and couscous in the microwave  1 to 2 minutes, or until heated through. Garnish each serving with the pepper mayo.

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Cook the couscous:
1 Cook the couscous:

Preheat the oven to 450°F. In a medium pot, combine the couscous and 1 cup of water; season with salt and  pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Drizzle with olive oil and fluff with a fork.  



2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve the sweet potatoes lengthwise; cut crosswise into 1/2-inch pieces. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stem ends of the green beans. Halve the zucchini lengthwise, then thinly slice crosswise.

Prepare the ingredients:
Roast the cauliflower & finish the couscous:
3 Roast the cauliflower & finish the couscous:

Line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender with pierced with a fork. Reserving the sheet pan, transfer the roasted cauliflower to the pot of cooked couscous; stir to combine.

4 Roast the sweet potatoes:

Meanwhile, line a separate sheet pan with foil. Place the sweet potato pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until tender with pierced with a fork. Remove from the oven.

Roast the sweet potatoes:
Cook the fish:
5 Cook the fish:

Meanwhile, line the reserved sheet pan with foil. Pat the fish dry with paper towels; place on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly top 2 pieces of seasoned tilapia with the barbecue sauce. Roast 7 to 9 minutes, or until cooked through.* Remove from the oven.

* An instant-read thermometer should register 145°F.

6 Cook the shrimp:

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons 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. Transfer to a plate. Rinse and wipe out the pan.

Cook the shrimp:
Cook the green beans & zucchini:
7 Cook the green beans & zucchini:

In same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared green beans and sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Turn off the heat.

8 Make the Harissa Labneh:

Combine the labnehharissa pastevinegar, and 2 tablespoons of olive oil.

Make the Harissa Labneh:
Make the Creamy Black Bean Sauce:
9 Make the Creamy Black Bean Sauce:

Combine the crème fraîche, sesame oil, and black bean sauce. 

10 Make the Olive Tapenade:

Roughly chop the olives. Combine the chopped olives, oreganolemon purée, and 2 tablespoons of olive oil.

Make the Olive Tapenade:
Make the Pepper Mayo:
11 Make the Pepper Mayo:

Roughly chop the pickled peppers. Combine the mayonnaisechopped pickled peppers,  1 tablespoon olive oil,  1 teaspoon of water, and half the spice blend (you will have extra).

12 Assemble & Store the Shrimp & Couscous:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked shrimp

• 1/4 finished couscous

Transfer the harissa labneh to 2 small containers.

Assemble & Store the Shrimp & Couscous:
Assemble & Store the Creamy Black Bean Shrimp:
13 Assemble & Store the Creamy Black Bean Shrimp:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked shrimp

• 1/4 cooked green beans and zucchini

• 1/4 roasted sweet potatoes

Transfer the creamy black bean sauce to 2 small containers.

14 Assemble & Store the Roasted Tilapia & Olive Tapenade:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece roasted tilapia

• 1/4 cooked green beans and zucchini

• 1/4 roasted sweet potatoes

Transfer the olive tapenade to 2 small containers.

Assemble & Store the Roasted Tilapia & Olive Tapenade:
Assemble & Store the BBQ Tilapia & Pepper Mayo:
15 Assemble & Store the BBQ Tilapia & Pepper Mayo:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece barbecue tilapia

• 1/4 finished couscous

Transfer the pepper mayo to 2 small containers.

16 Finish & Serve the Shrimp & Couscous:

Makes 2 servings:

Heat the finished shrimp and couscous in the microwave  1 to 2 minutes, or until heated through. Garnish each serving with the harissa labneh and almonds.

Finish & Serve the Shrimp & Couscous:
Finish & Serve the Creamy Black Bean Shrimp:
17 Finish & Serve the Creamy Black Bean Shrimp:

Makes 2 servings:

Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy black bean saucefurikake, and crispy onions. 

18 Finish & Serve the Roasted Tilapia & Olive Tapenade:

Makes 2 servings:

Heat the finished tilapia and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tzatziki and olive tapenade.

Finish & Serve the Roasted Tilapia & Olive Tapenade:
Finish & Serve the BBQ Tilapia & Pepper Mayo:
19 Finish & Serve the BBQ Tilapia & Pepper Mayo:

Makes 2 servings:

Heat the finished tilapia and couscous in the microwave  1 to 2 minutes, or until heated through. Garnish each serving with the pepper mayo.