Southern-Spiced Tilapia & Tartar Sauce with Buttermilk Mashed Potatoes & Sweet Pepper Slaw

Southern-Spiced Tilapia & Tartar Sauce

with Buttermilk Mashed Potatoes & Sweet Pepper Slaw

40 MIN
4 Servings
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Available Options

  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    • with Tilapia

    From the Test Kitchen

    We’re serving our zesty spiced tilapia fillets with classic sides of mashed potatoes and slaw, elevated by a few simple, piquant twists.
    16 green SmartPoints® per serving
    15 blue SmartPoints® per serving
    12 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com
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    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Southern-Spiced Tilapia & Tartar Sauce with Buttermilk Mashed Potatoes & Sweet Pepper Slaw
    Title
    • 4 Tilapia Fillets
    • 2 Scallions
    • 4 oz Sweet Peppers
    • 1 lb Green Or Red Cabbage
    • 1¼ lbs Golden Or Red Potatoes
    • ¼ cup Buttermilk
    • ¼ cup Mayonnaise
    • 2 Tbsps Sweet Pickle Relish
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Butter
    • 1 Tbsp Sugar
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 2 oz Cheddar Cheese Curds
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling  on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Thinly slice the scallions. In a large bowl, combine the sliced cabbage, sliced peppers, and sliced scallions.

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk, cheese curds, and butter. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired.

    Make the slaw
    3 Make the slaw

    Meanwhile, to the bowl of prepared cabbage mixture, add the vinegar, sugar, and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate,  stirring occasionally, at  least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the fish
    4 Cook the fish

    Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick,  if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.

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

    Make the tartar sauce & serve your dish
    5 Make the tartar sauce & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise and pickle relish. Taste, then season with salt and pepper if desired. Serve the cooked fish with the mashed potatoes and slaw. Serve the tartar sauce on the side. Enjoy! 

    Tips from Home Chefs

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    Southern-Spiced Tilapia & Tartar Sauce

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling  on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Thinly slice the scallions. In a large bowl, combine the sliced cabbage, sliced peppers, and sliced scallions.

    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk, cheese curds, and butter. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired.

    Cook & mash the potatoes
    Make the slaw
    3 Make the slaw

    Meanwhile, to the bowl of prepared cabbage mixture, add the vinegar, sugar, and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate,  stirring occasionally, at  least 10 minutes. Taste, then season with salt and pepper if desired.

    4 Cook the fish

    Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick,  if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.

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

    Cook the fish
    Make the tartar sauce & serve your dish
    5 Make the tartar sauce & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise and pickle relish. Taste, then season with salt and pepper if desired. Serve the cooked fish with the mashed potatoes and slaw. Serve the tartar sauce on the side. Enjoy! 

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