with Potato Coins and Citrus Salad
Simple tilapia is brought to life with a zesty garlic sauce! Paired with a citrus salad and crunchy sunflower seeds, this is a perfect, bright plate for any meal. Ingredients: Russet potato • Tilapia fillets • Oranges • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Sunflower seeds • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Garlic.
Allergens
Utensils
Tags
Tilapia
300 g
Montreal Spice Blend
1 tbsp
Spring Mix
56 g
Mayonnaise
2 tbsp
Lemon
1 unit(s)
Russet Potato
2 unit(s)
Garlic, cloves
1 unit(s)
Orange
1 unit(s)
Sunflower Seeds
28 g
Sugar
0.5 tsp
Salt
0.25 tsp
Pepper
0.125 tsp
Oil
3 tbsp
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with salt and 1 1/2 tsp (3 tsp) Montreal Spice Blend, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut a piece off the top and bottom ends of orange.
- Place a flat end on a cutting board, then cut the peel away from top to bottom to expose flesh, turning orange as you go.
- Place orange on its side and cut into 1/4-inch rounds.
- Peel, then mince or grate garlic.
- Zest, then juice lemon.
- Add mayo, 1/4 tsp (1/2 tsp) lemon zest, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.)
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat. While the pan heats, pat tilapia dry with paper towels.
- Season with salt and 1 tsp (2 tsp) Montreal Spice Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tilapia.
- Cook, flipping once, until opaque and cooked through, 2-3 min per side.**
- Meanwhile, add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine.
- Add spring mix and orange rounds, then toss to combine.
- Divide citrus salad, tilapia and potato coins between plates.
- Dollop zesty garlic sauce on tilapia.
- Sprinkle sunflower seeds over salad.
730
kcal
Calories
41
g
Fat
6
g
Saturated Fat
57
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
40
g
Protein
85
mg
Cholesterol
1430
mg
Sodium
0.1
g
Trans Fat
1700
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
with Potato Coins and Citrus Salad
with Potato Coins and Citrus Salad
with Potato Coins and Citrus Salad
with Potato Coins and Citrus Salad
with Beyond Meat®, Zucchini and Carrots
