Meal Kit
Blackened Fish Sandwich
With Key Lime Slaw and Sea Salt Kettle Chips
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Fish (Tilapia), Eggs, Wheat
Chef
Justin Paruszkiewicz
It seems that the typical fish sandwich in America is a portion of heavily processed mystery seafood, deep fried, bathed in a tartar like sauce, and stuffed into an enormous spongy roll. Our light and flavorful fish sandwich replaces processed patties with fresh tilapia fillets, blackening instead of frying and topping the sandwich with a homemade creamy and crunchy cabbage slaw.
In Your Box (serves 2)
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12 oz. Tilapia Fillets
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1 Mini Baguette
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⅔ cup Mayonnaise
- 4 oz. Slaw Mix
- 1 Lime
- 1½ oz. Kettle Potato Chips
- 1½ oz. Dijon Mustard
- 1 fl. oz. Champagne Vinegar
- 10 Cilantro Sprigs
- 2 Tbsp. Cajun Seasoning
- 2 Garlic Cloves
- 1 Roma Tomato
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4PXp71Pm
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Calories1060
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Carbohydrates63g
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Net Carbs55g
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Fat71g
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Protein45g
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Sodium2350mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Make the Dressing
Place the juice of the Key Lime, minced garlic, mayonnaise, dijon mustard, champagne vinegar, and chopped cilantro in a large mixing bowl. Mix together to incorporate. Add salt and pepper to taste.
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2 Cook the Baguettes
Place mini baguettes on a baking sheet and bake for 8-10 minutes or you reach your desired crunchiness.
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3 Prep the Vegetables
Preheat the oven to 375 degrees for the baking of the bread. Slice the tomato into ¼ inch slices. Mince the garlic. Rough chop the cilantro (reserve a small amount for garnish). Slice the key lime in half.
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4 Mix the Slaw
Mix slaw mix and dressing together in a large bowl. Refrigerate for 10 minutes before serving.
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5 Cook the Fish
Season each side of the fish with blackening seasoning and a pinch of salt and pepper. Heat a sauté pan over medium to high heat. Add 2 tsp of oil to the pan. Cook the fish on each side for three to four minutes or until golden brown.
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6 Plate the Dish
Cut baguette in half. Place the sliced tomato on the bottom of the bread. Top the tomatoes with the blackened tilapia. Top with Key Lime slaw and garnish with reserved cilantro. Serve any remaining slaw on the side with the kettle chips.
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