The second meal I made from Blue Apron was the Kumquat-Lime Glazed Tilapia. I love Brussels sprouts so this was an attractive component for me. Also, we don’t typically buy fish. I always associate fish = expensive, so we just avoid it even though you can get it affordable. The one time a year we make fish is when my friend goes deep sea fishing and he gives the fish to me (he doesn’t cook).
Kumquat-Lime Glazed Tilapia Recap
Time to Cook
This dish was more along the lines of the average 35 minutes. The most involved was probably just the chopping!
We actually had a few potstickers leftover when I made our first Blue Apron meal, however Dave and I wished we had a little more for this dish. We didn’t snack on other foods, but we both wanted to and could have eaten maybe another half of fillet of fish and 1/2 cup of freekeh.
Overall Taste and Experience
I really liked the flavors in this dish. The glaze was very easy to make, refreshing, sweet and tangy. I may actually make this glaze for quinoa salads. I can see myself having this somewhat as a go-to meal when I want something that seems more involved but actually isn’t.
- 6 oz Brussels sprouts
- 2 oz kumquats
- 2 cloves garlic
- 1 bunch mint
- 1 lime
- ¾ cup cracked freekeh
- 1 Tbs rice vinegar
- 2 Tbs sugar
- 3 Tbs slivered almonds
- 2 6-oz tilapia fillets
- Wash and dry the fresh produce.
- Heat a medium pot of salted water to boiling on high.
- Cut off and discard the root ends of the Brussels sprouts and then thinly slice the heads.
- Slice the kumquats into thin rounds.
- Peel and mince the garlic.
- Pick the mint leaves off the stems and throw away the stems. Roughly chop the mint leaves.
- Using a peeler, remove the green rind of the lime (avoid the white pith).
- Mince the rind to make 2 teaspoons of lime zest.
- Cut the lime into quarters.
- Once the water is boiling, add the cracked freekeh and cook 20-22 minutes or until tender.
- Drain thoroughly and return to the pot.
- Drizzle with olive oil, season with salt and pepper to taste and stir to combine.
- While the freekeh is cooking, in a small pot, combine the kumquats, sugar, lime zest, rice vinegar and 1 cup of water. Heat to boiling on medium-high.
- Cook, stirring occasionally, 14-16 minutes or until thickened and reduced in volume.
- Remove from heat and stir in the juice of 2 lime wedges.
- While the glaze is reducing, heat a large (nonstick if possible) pan on medium until hot.
- Add the almonds and toast 1-2 minutes or until fragrant and slightly golden.
- Transfer the toasted almonds to a small bowl and set aside. Wipe out the pan.
- Pat the tilapia fillets dry and then season with salt and pepper on both sides.
- In the same pan that the almonds were toasted in, heat 2 teaspoons of olive oil on medium-high until hot.
- Add the fillets and cook 3-4 minutes per side or until browned and cooked through. Loosely cover the pan with aluminum foil to help the fish cook faster.
- Transfer the fish to a plate and wipe out the pan.
- In the same pan used to cook the fish, heat 2 teaspoons of olive oil on medium-high until hot.
- Add the garlic and cook, stirring frequently for about 30 seconds to 1 minute or until fragrant.
- Add the Brussels sprouts and season with salt and pepper.
- Cook 2-3 minutes or until browned.
- Stir in the cooked freekeh, toasted almonds and all but a “pinch” of mint (use this for garnish).
- Season with salt and pepper and cook 1-2 minutes or until heated through.
- Divide the freekeh and fish between two plates, top the fish with a couple of spoonfuls of glaze.
- Garnish with the remaining mint and lime wedges.
Read my first post introducing Blue Apron here.