Tilapia rôti à l'ail

Équilibré en 25 min

avec salade de maïs et de boulgour et guacamole maison

10 min

Difficulté: 1/3

Americaine

Ingrédients : Filet de Tilapia • Avocat • Mélange pour salade de chou (carotte, chou vert, chou rouge) • Limes • Maïs facile à décongeler (maïs, vinaigre modifié) • Tomates cerises anciennes • Boulgour (blé) • Coriandre • Ail • Mélange paprika fumé et ail (paprika fumé, poudre d'ail, dioxyde de silicium) (sulfites).

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Tilapia

Arachides

Sésame

Noix

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Petit bol

Grande poêle antiadhésive

Casserole moyenne

Verre doseur

Pinceau à pâtisserie en silicone

Tags

Regional-specialty

Dinner-bowls

Balanced

Ingrédients

Tilapia

300 g

Avocat

1 unit(s)

Boulgour

0.5 cup

Maïs en grains

113 g

Salade de chou

170 g

Coriandre

7 g

Lime

2 unit(s)

Gousses d'ail

2 unit(s)

Mélange paprika fumé et ail

6 g

Tomates cerises anciennes

113 g

Huile

2 tbsp

Preparation

Before starting, preheat the oven to 450 °F.
Wash and dry all produce.
To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
Peel, then mince or grate garlic.
Zest, then juice the lime.

To a small bowl, add half the lime juice, 1/2 tbsp (1 tbsp) olive oil, half the garlic and half the Smoked Paprika-Garlic Blend.
Meanwhile, pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible.
To a parchment-lined baking sheet, add tilapia and brush with marinade. Season with salt and pepper, if you like.
Roast in the middle of the oven for 10-12 min, until tilapia is cooked through.**

Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, corn and remaining garlic. Cook for 1-2 min, until fragrant.
Add coleslaw cabbage mix and remaining Smoked Paprika-Garlic Blend. Continue cooking for 4-5 min, stirring occasionally, until tender. Season with salt and pepper, if you like.

Halve, then pit avocado. Scoop flesh into a small bowl.
Roughly chop cilantro.
Cut tomatoes into quarters
To the avocado, add half the lime zest and remaining lime juice. Mash together using a fork or potato masher. Stir in tomatoes and half the cilantro. Season with salt and pepper, if you like.

Add veggies, remaining lime zest and 1/2 tbsp (1 tbsp) olive oil to bulgur. Stir to combine.
Divide bulgur between bowls.
Top with tilapia.
Spoon guacamole over top of tilapia.
Sprinkle remaining cilantro over top.

Nutrition per serving

730

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

Cholesterol

140