Meal Kit
Moroccan Fish Chermoula
With Shaved Cucumber Salad
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Tilapia)
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Justin Paruszkiewicz
Moroccan cuisine is a rich tapestry of flavors woven from thousands of years of Mediterranean, Spanish, and Arabic influence. Chermoula is a blend of lemon, fresh herbs, and spices that is perfect accompaniment to fish and seafood. We pair this flavorful sauce with mild and flaky tilapia fillets and a light shaved cucumber salad that fills you up without weighing you down.
In Your Box (serves 2)
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12 oz. Tilapia Fillets
- 3 Persian Cucumber
- 6 oz. Grape Tomatoes
- 1 Lemon
- 1½ oz. Honey
- 2 Green Onions
- 5 Cilantro Sprigs
- 1 Tbsp. Home Chef Chermoula Seasoning Blend
- 2 Garlic Cloves
- 1 tsp. Tomato Paste
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) 2PZmoJ39
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Calories230
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Carbohydrates17g
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Net Carbs10g
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Fat4g
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Protein36g
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Sodium100mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Medium Pan
Before You Cook
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 Prepare the Ingredients
Trim and thinly slice green onions. Trim cucumber and, using a peeler, shave long ribbons of cucumber. Halve grape tomatoes. Mince garlic. Zest lemon, halve, and juice one half. Stem and chop cilantro. Rinse tilapia and pat dry.
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2 Cook the Fish
Heat a medium pan and 2 tsp. olive oil over medium-high heat. Season fish on both sides with a pinch of salt and pepper. Add fish to pan and cook 4-5 minutes on each side, until fish is firm, a golden brown crust forms, and fish reaches a minimum internal temperature of 145 degrees.
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3 Prepare the Dressing
Whisk together lemon juice, half the honey, 2 Tbsp. olive oil, and a pinch of salt and pepper in a medium mixing bowl.
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4 Prepare the Chermoula Sauce
Combine tomato paste, garlic, half the green onion, chermoula seasoning blend, remaining honey, cilantro, 1 Tbsp. olive oil, and a pinch of salt and pepper in a small bowl.
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5 Make the Salad
Add lemon zest (reserving some for garnish) tomatoes, and cucumber to bowl with dressing. Mix until vegetables are coated. Season with a pinch of salt and pepper.
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6 Plate the Dish
Place a piece of fish in the middle of the plate. Spoon chermoula sauce over fish. Lay dressed salad next to fish and garnish with remaining lemon zest and green onion.
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