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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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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.
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.
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.
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.
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