Pan-Seared Tilapia with Chermoula & Cucumber-Blood Orange Salad

Pan-Seared Tilapia

with Chermoula & Cucumber-Blood Orange Salad

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

For this delicious Moroccan special, we’re using a traditional sauce called chermoula to give this tilapia deep, savory flavors of cumin, coriander, sweet paprika, citrus and fresh cilantro. A crunchy cucumber salad, couscous and juicy blood orange segments make this North African specialty something truly wonderful.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
fresh
ingredients
Pan-Seared Tilapia with Chermoula & Cucumber-Blood Orange Salad
Title
  • 2 Tilapia Fillets
  • 2 cloves Garlic
  • 1 bunch Dill
  • 1 Blood Orange
  • 1 large bunch Cilantro
  • 1 Lemon
  • 1 Mini Cucumber
  • 1 Shallot
  • ¾ cup Israeli Couscous
  • 1 tsp Chermoula Spice Blend (Cumin, Corriander & Sweet Paprika)
Prepare the ingredients:
1 Prepare the ingredients:
Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Remove the tilapia from the refrigerator to bring to room temperature. Peel and mince the garlic, then, using the flat edge of your knife smash it until it resembles a paste. Finely chop the dill. Very finely chop the cilantro. Cut the lemon into 6 wedges and remove the seeds. Cut the cucumber in half lengthwise, then thinly slice into half circles on an angle. Peel and mince the shallot to get 2 tablespoons of minced shallot.
Cook the Israeli couscous:
2 Cook the Israeli couscous:
Once the water is boiling, add the Israeli couscous. Cook 5 to 6 minutes, or until cooked through. Drain thoroughly, rinse with warm water and return to the pot.
Make the supremes:
3 Make the supremes:
While the couscous is cooking, cut about ¼ inch off the top and the bottom ends of the blood orange and sit it flat on a cutting board. (Only cut off enough of the top and bottom to reveal the fruit.) Following the contour of the orange, cut away and discard the peel and bitter, white pith. Over a small bowl, using a knife, cut along the thin, white membranes that separate each orange segment. Repeat for the whole orange. Squeeze the juice from the remaining orange into the bowl.
Make the salad:
4 Make the salad:
Add the cucumber, blood orange supremes, dill and as much shallot as you’d like (you may have extra shallot) to the cooked couscous. Stir in the juice of 1 lemon wedge and a drizzle of olive oil. Season with salt and pepper and toss until well-combined.
Make the chermoula sauce:
5 Make the chermoula sauce:
In a small bowl, combine the chopped cilantro and garlic paste. Stir in the chermoula spice blend and 1 tablespoon of olive oil and mix until well-combined. Add the juice of 3 lemon wedges and mix until well-combined; season with salt and pepper to taste.
Cook the fish & plate your dish:
6 Cook the fish & plate your dish:
Pat the tilapia fillets dry, then season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fillets and cook 4 to 5 minutes per side, or until browned and cooked through. Transfer the fish to a paper towel-lined plate. To plate your dish, divide the salad-couscous mixture between 2 dishes and top each with 1 fillet. Top with a couple spoonfuls of chermoula sauce and garnish with the remaining lemon wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Remove the tilapia from the refrigerator to bring to room temperature. Peel and mince the garlic, then, using the flat edge of your knife smash it until it resembles a paste. Finely chop the dill. Very finely chop the cilantro. Cut the lemon into 6 wedges and remove the seeds. Cut the cucumber in half lengthwise, then thinly slice into half circles on an angle. Peel and mince the shallot to get 2 tablespoons of minced shallot.
2 Cook the Israeli couscous:
Once the water is boiling, add the Israeli couscous. Cook 5 to 6 minutes, or until cooked through. Drain thoroughly, rinse with warm water and return to the pot.
Cook the Israeli couscous:
Make the supremes:
3 Make the supremes:
While the couscous is cooking, cut about ¼ inch off the top and the bottom ends of the blood orange and sit it flat on a cutting board. (Only cut off enough of the top and bottom to reveal the fruit.) Following the contour of the orange, cut away and discard the peel and bitter, white pith. Over a small bowl, using a knife, cut along the thin, white membranes that separate each orange segment. Repeat for the whole orange. Squeeze the juice from the remaining orange into the bowl.
4 Make the salad:
Add the cucumber, blood orange supremes, dill and as much shallot as you’d like (you may have extra shallot) to the cooked couscous. Stir in the juice of 1 lemon wedge and a drizzle of olive oil. Season with salt and pepper and toss until well-combined.
Make the salad:
Make the chermoula sauce:
5 Make the chermoula sauce:
In a small bowl, combine the chopped cilantro and garlic paste. Stir in the chermoula spice blend and 1 tablespoon of olive oil and mix until well-combined. Add the juice of 3 lemon wedges and mix until well-combined; season with salt and pepper to taste.
6 Cook the fish & plate your dish:
Pat the tilapia fillets dry, then season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fillets and cook 4 to 5 minutes per side, or until browned and cooked through. Transfer the fish to a paper towel-lined plate. To plate your dish, divide the salad-couscous mixture between 2 dishes and top each with 1 fillet. Top with a couple spoonfuls of chermoula sauce and garnish with the remaining lemon wedges. Enjoy!
Cook the fish & plate your dish:
Browse Steps
1 of 6