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Sweet & Smoky Seared Tilapia

with Kale Salad & Roasted Sweet Potatoes

Mediterranean Diet
  • Group Created with Sketch.
    30-40 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 800 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

The vibrant sauce for our tilapia in this recipe—made with fresh citrus juices and fiery chipotle chile paste—is inspired by pibil, a specialty from the Mexican Yucatán Peninsula.

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Sweet & Smoky Seared Tilapia with Kale Salad & Roasted Sweet Potatoes
  • 2 Tilapia Fillets
  • 1 Navel Orange
  • 1 clove Garlic
  • 1 Lime
  • 1 Avocado
  • 1 lb Sweet Potatoes
  • 1 bunch Kale
  • ¼ cup Rice Flour
  • 2 Tbsps Ancho Chile Paste

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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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. Stir 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 in the chile paste, the juice of the remaining lime wedges, and 1 tablespoon of water. Stir to 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 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. Top with the sliced avocado. Enjoy!

Serve your dish: