Shawarma-Spiced Tilapia with Roasted Potato & Arugula Salad

Shawarma-Spiced Tilapia

with Roasted Potato & Arugula Salad

30 MIN
+$2.95/serving 2 Servings
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Available Options

  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
    • with Salmon

    From the Test Kitchen

    We're calling on the bold, warming flavors of shawarma (a Middle Eastern street-food favorite) by spicing our flaky tilapia fillets with a traditional blend of coriander, cumin, turmeric, and more. It's perfectly accompanied by a savory-sweet mix of oregano-roasted potatoes and kohlrabi, currants, and fresh arugula, plus a creamy layer of lemon tahini served underneath.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Shawarma-Spiced Tilapia with Roasted Potato & Arugula Salad
    Title
    • 2 Skin-On Salmon Fillets
    • ¾ lb Potatoes
    • 2 oz Arugula
    • 1 Kohlrabi
    • 1 Lemon
    • 2 Tbsps Dried Currants
    • 2 Tbsps Roasted Pistachios
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • ½ oz Sweety Drop Peppers
    • 2 Tbsps Tahini
    • 1 tsp Whole Dried Oregano

    Shawarma-Spiced Tilapia

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then cut crosswise into 1/4-inch pieces. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the pistachios. Quarter and deseed the lemon. In a bowl, combine the tahini, the juice of 2 lemon wedges, and 1 tablespoon of water. Season with salt and pepper.

    2 Roast the potatoes & kohlrabi

    Place the potato rounds and kohlrabi pieces on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes & kohlrabi
    Cook the fish
    3 Cook the fish

    Once the vegetables have roasted about 10 minutes, pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), 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.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Make the salad & serve your dish

    Just before serving, in a large bowl, combine the arugula, roasted potatoes and kohlrabi, rehydrated currants (draining before adding), and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Divide the lemon tahini between two dishes; spread into an even layer. Serve the lemon tahini topped with the salad and cooked fish. Garnish with the chopped pistachios and peppers. Enjoy!

    Make the salad & serve your dish
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