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Sweet & Smoky Seared Tilapia

with Kale Salad & Roasted Sweet Potatoes

Mediterranean Diet
Mediterranean Diet
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Made with fresh citrus juices and smoky ancho chile paste, the vibrant sauce for our tilapia is inspired by pibil, a specialty from the Mexican Yucatán Peninsula. We’re serving it over a salad of roasted sweet potatoes and kale—marinated in a creamy dressing made with avocado and orange juice to soften the leaves.

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Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/4-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the sweet potatoes roast, quarter the lime. Pit, peel, and halve the avocado. Thinly slice one half; place in a bowl and top with the juice of 1 lime wedge to prevent browning. Season with salt and pepper. Place the remaining half in a large bowl and top with the juice 1 lime wedge; season with salt and pepper. Using a fork, mash until smooth. Halve the orange; squeeze the juice into a bowl. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the stems of the kale; thinly slice the leaves.

Make the dressing & marinate the kale:
3 Make the dressing & marinate the kale:

While the sweet potatoes continue to roast, to the bowl of mashed avocado, add 3 tablespoons of olive oil, half the orange juice, and as much of the garlic paste as you’d like. Whisk to combine; season with salt and pepper to taste. Add the sliced kale; stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Coat the fish:
4 Coat the fish:

While the kale marinates, pat the fish dry with paper towels; season with salt and pepper on both sides. Place the flour on a large plate; season with salt and pepper. Thoroughly coat the seasoned fish in the seasoned flour. Transfer to a separate plate (tapping off any excess flour).

Make the sauce & cook the fish:
5 Make the sauce & cook the fish:

While the kale continues to marinate, to the bowl of remaining orange juice, add the chile paste, the juice of the remaining lime wedges, and 1 tablespoon of water. Stir to thoroughly combine. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, frequently spooning the sauce over the fish, 30 seconds to 1 minute, or until the fish is coated and cooked through. Turn off the heat. 

Finish & serve your dish:
6 Finish & serve your dish:

To the bowl of marinated kale, add the roasted sweet potatoes; stir to combine. Season with salt and pepper to taste. Serve the cooked fish over the finished kale and sweet potatoes. Top with the sliced avocado. Enjoy! 

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Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/4-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the sweet potatoes roast, quarter the lime. Pit, peel, and halve the avocado. Thinly slice one half; place in a bowl and top with the juice of 1 lime wedge to prevent browning. Season with salt and pepper. Place the remaining half in a large bowl and top with the juice 1 lime wedge; season with salt and pepper. Using a fork, mash until smooth. Halve the orange; squeeze the juice into a bowl. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the stems of the kale; thinly slice the leaves.

Prepare the remaining ingredients:
Make the dressing & marinate the kale:
3 Make the dressing & marinate the kale:

While the sweet potatoes continue to roast, to the bowl of mashed avocado, add 3 tablespoons of olive oil, half the orange juice, and as much of the garlic paste as you’d like. Whisk to combine; season with salt and pepper to taste. Add the sliced kale; stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

4 Coat the fish:

While the kale marinates, pat the fish dry with paper towels; season with salt and pepper on both sides. Place the flour on a large plate; season with salt and pepper. Thoroughly coat the seasoned fish in the seasoned flour. Transfer to a separate plate (tapping off any excess flour).

Coat the fish:
Make the sauce & cook the fish:
5 Make the sauce & cook the fish:

While the kale continues to marinate, to the bowl of remaining orange juice, add the chile paste, the juice of the remaining lime wedges, and 1 tablespoon of water. Stir to thoroughly combine. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, frequently spooning the sauce over the fish, 30 seconds to 1 minute, or until the fish is coated and cooked through. Turn off the heat. 

6 Finish & serve your dish:

To the bowl of marinated kale, add the roasted sweet potatoes; stir to combine. Season with salt and pepper to taste. Serve the cooked fish over the finished kale and sweet potatoes. Top with the sliced avocado. Enjoy! 

Finish & serve your dish: