We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Togarashi Tilapia & Marinated Cucumber
with Miso Stir-Fried Vegetables
40 MIN
2
Servings
From the Test Kitchen
Togarashi (a favorite Japanese seasoning that highlights poppy seeds, dried orange peel, and more) makes for a zesty coating on flaky tilapia—perfectly matched by a bed of vegetables cooked with a savory-sweet sauce of miso paste, honey, and sesame oil.
8 green SmartPoints®
7 blue SmartPoints®
7 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
Wellness Details
WW™ Approved
Diabetes Friendly
Carb Conscious
500 Calories Or Less
-
NutritionPER SERVING
-
Calories390 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Blue Apron, a proud supporter of
fresh
ingredients
Title
-
2 Tilapia Fillets
- 4 oz Sweet Peppers
- 10 oz Baby Bok Choy
- 1 Persian Cucumber
- 6 oz Green Beans
-
2 cloves Garlic
- 1 Tbsp Sweet White Miso Paste
- 1 Tbsp Honey
- 1 Tbsp Sesame Oil
- 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
- 2 Tbsps Apple Cider Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the chopped garlic, quartered peppers, and chopped bok choy stems. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and half the sesame oil. 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. In a separate bowl, whisk together the honey (kneading the packet before opening), miso paste, remaining sesame oil, and 1 tablespoon of warm water.
2
Start the stir-fry:
While the cucumber marinates, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the halved green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off.
3
Finish the stir-fry:
Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped bok choy leaves and sauce. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are wilted and the sauce is thickened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the fish & serve your dish:
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and all but a pinch of the togarashi. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat. Serve the finished stir-fry topped with the cooked fish and marinated cucumber (discarding any liquid). Garnish with the remaining togarashi. Enjoy!
* An instant-read thermometer should register 145°F.
1
Prepare the ingredients & make the sauce:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the chopped garlic, quartered peppers, and chopped bok choy stems. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and half the sesame oil. 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. In a separate bowl, whisk together the honey (kneading the packet before opening), miso paste, remaining sesame oil, and 1 tablespoon of warm water.
2
Start the stir-fry:
While the cucumber marinates, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the halved green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off.
3
Finish the stir-fry:
Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped bok choy leaves and sauce. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are wilted and the sauce is thickened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the fish & serve your dish:
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and all but a pinch of the togarashi. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat. Serve the finished stir-fry topped with the cooked fish and marinated cucumber (discarding any liquid). Garnish with the remaining togarashi. Enjoy!
* An instant-read thermometer should register 145°F.
Tips from Home Chefs
About Blue Apron
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.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered