Orange & Brown Butter Tilapia with Garlic Rice & Collard Greens

Orange & Brown Butter Tilapia

with Garlic Rice & Collard Greens

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In tonight’s recipe, you’ll top Mexican-spiced tilapia with crunchy pepitas—or pumpkin seeds—cooked in a pan sauce of fresh orange juice and brown butter. Sides of garlic rice and collard greens sautéed with pickled jalapeño complete the dish with more aromatic, zesty flavor.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the stems of the collard greens; thinly slice the leaves. Halve the orange; squeeze the juice into a bowl, straining out any seeds. Roughly chop the pepper. Thoroughly wash your hands immediately after handling.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 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.

Cook the collard greens:
3 Cook the collard greens:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced collard greens and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly wilted. Add 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the collard greens are wilted and the water has cooked off. Transfer to a bowl; season with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan.

Cook the fish:
4 Cook the fish:

While the rice continues to cook, pat the fish dry with paper towels. Season on both sides with salt, pepper, and half the spice blend (you will have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 2 to 3 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the sauce:
5 Make the sauce:

Add the butter and pepitas to the pan of reserved fond. Cook on medium-high, stirring frequently and swirling the pan (carefully, as the pepitas may pop), 1 to 2 minutes, or until the butter is browned and nuttily fragrant. Season with salt and pepper. Add the orange juice (carefully, as the liquid may splatter) and honey (kneading the packet before opening). Cook, stirring constantly, 1 to 3 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Serve the cooked fish with the cooked rice and cooked collard greens. Top the fish with the sauce. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the stems of the collard greens; thinly slice the leaves. Halve the orange; squeeze the juice into a bowl, straining out any seeds. Roughly chop the pepper. Thoroughly wash your hands immediately after handling.

2 Cook the rice:

In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 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.

Cook the rice:
Cook the collard greens:
3 Cook the collard greens:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced collard greens and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly wilted. Add 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the collard greens are wilted and the water has cooked off. Transfer to a bowl; season with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan.

4 Cook the fish:

While the rice continues to cook, pat the fish dry with paper towels. Season on both sides with salt, pepper, and half the spice blend (you will have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 2 to 3 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the fish:
Make the sauce:
5 Make the sauce:

Add the butter and pepitas to the pan of reserved fond. Cook on medium-high, stirring frequently and swirling the pan (carefully, as the pepitas may pop), 1 to 2 minutes, or until the butter is browned and nuttily fragrant. Season with salt and pepper. Add the orange juice (carefully, as the liquid may splatter) and honey (kneading the packet before opening). Cook, stirring constantly, 1 to 3 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Season with salt and pepper to taste.

6 Serve your dish:

Serve the cooked fish with the cooked rice and cooked collard greens. Top the fish with the sauce. Enjoy!

Serve your dish:
Browse Steps
1 of 6