Togarashi Tilapia & Brown Rice with Marinated Cucumbers & Sweet Peppers

Togarashi Tilapia & Brown Rice

with Marinated Cucumbers & Sweet Peppers

30 MIN
$12.94/serving 2 Servings
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
    Wellness
  • with Salmon

    From the Test Kitchen

    In this Japanese-style dish, flaky tilapia fillets get deep, bold flavor from a coating of vibrant togarashi—a staple of the cuisine that highlights poppy seeds, dried orange peel, and more. For cooling contrast, we’re topping it with crisp marinated vegetables, then drizzling it all with an irresistible combo of creamy mayo and citrusy ponzu sauce.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    fresh
    ingredients
    Togarashi Tilapia & Brown Rice with Marinated Cucumbers & Sweet Peppers
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Brown Rice
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 Persian Cucumbers
    • 4 oz Sweet Peppers
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Sesame Oil
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Medium dice the cucumbers. Cut off and discard the stems of the peppers; remove the cores, then medium dice. In a large bowl, combine the diced cucumbers and diced peppers. In a separate bowl, whisk together the mayonnaise and ponzu sauce. Taste, then season with salt and pepper if desired.

    Cook & finish the rice
    2 Cook & finish the rice

    In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 35 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin until combined.

    Marinate the vegetables
    3 Marinate the vegetables

    Meanwhile, in a bowl, whisk together the vinegar and sesame oil until combined. Add to the bowl of diced cucumbers and peppers; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the fish & serve your dish
    4 Cook the fish & serve your dish

    Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with all but a pinch of the togarashi. In a large 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. Serve the finished rice topped with the cooked fish, marinated vegetables, and ponzu mayo. Garnish with the remaining togarashi. Enjoy!

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

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Medium dice the cucumbers. Cut off and discard the stems of the peppers; remove the cores, then medium dice. In a large bowl, combine the diced cucumbers and diced peppers. In a separate bowl, whisk together the mayonnaise and ponzu sauce. Taste, then season with salt and pepper if desired.

    2 Cook & finish the rice

    In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 35 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin until combined.

    Cook & finish the rice
    Marinate the vegetables
    3 Marinate the vegetables

    Meanwhile, in a bowl, whisk together the vinegar and sesame oil until combined. Add to the bowl of diced cucumbers and peppers; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    4 Cook the fish & serve your dish

    Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with all but a pinch of the togarashi. In a large 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. Serve the finished rice topped with the cooked fish, marinated vegetables, and ponzu mayo. Garnish with the remaining togarashi. Enjoy!

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

    Cook the fish & serve your dish
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