Vadouvan-Spiced Tilapia

with Roasted Vegetables & Tomato Chutney

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 390 calories

Vadouvan is a blend of traditional Indian curry spices with a few French touches like dried garlic and shallot, which lends delightfully warm, bold flavor to our flaky tilapia—topped with creamy yogurt for bright, cooling contrast.

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fresh
ingredients
Vadouvan-Spiced Tilapia with Roasted Vegetables & Tomato Chutney
Title
  • 2 Tilapia Fillets
  • ½ lb Sweet Potato
  • 4 oz Brussels Sprouts
  • ½ cup Plain Nonfat Greek Yogurt
  • 2 Tbsps Savory Tomato Chutney
  • 2 Tbsps Dried Currants
  • 1 Tbsp Apple Cider Vinegar
  • 2 tsps Vadouvan Curry Powder
step-by-step
instructions
Prepare the vegetables:
1 Prepare the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the sweet potato; cut off and discard the ends, then medium dice. 

Roast the vegetables:
2 Roast the vegetables:

Place the prepared brussels sprouts and sweet potato on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Transfer the roasted vegetables to a large bowl.

Cook the fish:
3 Cook the fish:

Once the vegetables have roasted about 10 minutes, pat the fish dry with paper towels. Season on both sides with salt, pepper, and up to half the curry powder (you will have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon 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.

* An instant-read thermometer should register 145°F.

Finish the vegetables & serve your dish:
4 Finish the vegetables & serve your dish:

To the bowl of roasted vegetables, add the tomato chutney, currants, and vinegar; toss to coat. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Serve the cooked fish with the finished vegetables. Top the fish with the seasoned yogurt. Enjoy!

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Prepare the vegetables:
1 Prepare the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the sweet potato; cut off and discard the ends, then medium dice. 

2 Roast the vegetables:

Place the prepared brussels sprouts and sweet potato on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Transfer the roasted vegetables to a large bowl.

Roast the vegetables:
Cook the fish:
3 Cook the fish:

Once the vegetables have roasted about 10 minutes, pat the fish dry with paper towels. Season on both sides with salt, pepper, and up to half the curry powder (you will have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon 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.

* An instant-read thermometer should register 145°F.

4 Finish the vegetables & serve your dish:

To the bowl of roasted vegetables, add the tomato chutney, currants, and vinegar; toss to coat. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Serve the cooked fish with the finished vegetables. Top the fish with the seasoned yogurt. Enjoy!

Finish the vegetables & serve your dish: