Meal Kit
Tilapia with Creamed Spinach Sauce
and glazed carrots
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Tilapia), Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Carrot
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11 oz. Tilapia Fillets
- 2 oz. Baby Spinach
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1 oz. Cream Cheese
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⅗ oz. Butter
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½ oz. Crispy Onions
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½ oz. Grated Parmesan Cheese
- 0.46 oz. Brown Sugar
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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) DOLan538
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Calories500
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Carbohydrates29g
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Net Carbs23g
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Fat28g
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Protein37g
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Sodium1190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick 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
Customize It Instructions
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using mahi-mahi, halve any larger pieces to match smaller pieces. Pat dry. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/2" slices on an angle.
Coarsely chop spinach.Mince garlic. -
2 Cook the Carrots
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add 1/4 cup water, carrots, and a pinch of salt to hot pan. Bring to a simmer.
Once simmering, cover and cook until water is mostly evaporated and carrots are tender, 4-6 minutes.Uncover and add half the garlic (reserve remaining for sauce), brown sugar, red pepper flakes (to taste), 1/4 tsp. salt, a pinch of pepper, and butter. Stir often until fragrant and garlic is lightly browned, 2-3 minutes.Remove from burner.While carrots cook, continue recipe. -
3 Cook the Tilapia
Pat tilapia dry and season flesh side with 1/4 tsp. salt and 1/4 tsp. pepper.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add tilapia to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer tilapia to a plate and tent with foil. Wipe pan clean and return to medium heat. -
4 Make the Sauce
Add 1 tsp. olive oil, spinach, and remaining garlic to hot pan. Stir occasionally until spinach is wilted, 1-2 minutes.
Add cream cheese, grated cheese, 1 Tbsp. water, and a pinch of pepper. Stir constantly until warmed through and slightly thickened, 1-2 minutes.If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping tilapia with sauce and crispy onions. Bon appétit!
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