with Warm Potato and Green Bean Salad
This isn't your regular potato salad! Our smart version packs in sweet green beans, pickles and grainy mustard for a burst of colour and layers of flavour! To top it all off, juicy tilapia fillets get a dollop of punchy remoulade sauce. Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount. Ingredients: Tilapia fillet • Red potato • Green beans • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Lemon • 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) • Creamy horseradish sauce (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) (egg, mustard) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Garlic.
Allergens
Utensils
Tags
Tilapia
300 g
Garlic, cloves
1 unit(s)
Green Beans
170 g
Mayonnaise
4 tbsp
Dill Pickle, sliced
90 mL
Creamy Horseradish Sauce
1 tbsp
Whole Grain Mustard
1 tbsp
Red Potato
300 g
Lemon
0.5 unit(s)
Salt
0.25 tsp
Pepper
0.125 tsp
Oil
2 tbsp
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- Trim, then halve green beans.
- To a large pot add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered, 10-12 min, until fork-tender.
- Add green beans to the pot with potatoes in the last 3-4 min of cooking. Continue cooking until potatoes are fork-tender and beans are tender-crisp.
- Drain potatoes and green beans, then transfer to a large bowl.
- Meanwhile, zest then juice half the lemon (whole lemon for 4 servings).
- Peel, then mince or grate garlic.
- Finely chop half the pickles. Roughly chop remaining pickles.
- Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper.
- In a small bowl add horseradish, half the mayo, half the mustard, finely chopped pickles and 1/4 tsp (1/2 tsp) garlic.
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium. When hot, add 2 tbsp (4 tbsp) oil.
- Add tilapia and cook 4-5 min per side, until golden and crisp.** Season with salt.
- Meanwhile, to the bowl with potatoes and green beans, add lemon zest, 1/2 tbsp (1 tbsp) lemon juice, remaining mayo, remaining mustard, remaining garlic and roughly chopped pickles.
- Season with salt and pepper, then stir to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar if you like.)
- Divide potato salad and tilapia between plates.
- Dollop horseradish remoulade over tilapia.
650
kcal
Calories
42
g
Fat
6
g
Saturated Fat
35
g
Carbohydrate
6
g
Sugar
6
g
Dietary Fiber
36
g
Protein
105
mg
Cholesterol
1070
mg
Sodium
0.2
g
Trans Fat
1350
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
with Warm Potato Salad and Green Onion Sour Cream
