Blue Apron Kumquat-Lime Glazed Tilapia

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).

Blue Apron Kumquat-Lime Glazed Tilapia

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.

Blue Apron Kumquat-Lime Glazed Tilapia
Serves: 2
  • 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
Prepare the Ingredients
  1. Wash and dry the fresh produce.
  2. Heat a medium pot of salted water to boiling on high.
  3. Cut off and discard the root ends of the Brussels sprouts and then thinly slice the heads.
  4. Slice the kumquats into thin rounds.
  5. Peel and mince the garlic.
  6. Pick the mint leaves off the stems and throw away the stems. Roughly chop the mint leaves.
  7. Using a peeler, remove the green rind of the lime (avoid the white pith).
  8. Mince the rind to make 2 teaspoons of lime zest.
  9. Cut the lime into quarters.
Cook the Freekeh
  1. Once the water is boiling, add the cracked freekeh and cook 20-22 minutes or until tender.
  2. Drain thoroughly and return to the pot.
  3. Drizzle with olive oil, season with salt and pepper to taste and stir to combine.
Make the Kumquat-Lime Glaze
  1. 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.
  2. Cook, stirring occasionally, 14-16 minutes or until thickened and reduced in volume.
  3. Remove from heat and stir in the juice of 2 lime wedges.
Toast the Nuts
  1. While the glaze is reducing, heat a large (nonstick if possible) pan on medium until hot.
  2. Add the almonds and toast 1-2 minutes or until fragrant and slightly golden.
  3. Transfer the toasted almonds to a small bowl and set aside. Wipe out the pan.
Cook the Fish
  1. Pat the tilapia fillets dry and then season with salt and pepper on both sides.
  2. In the same pan that the almonds were toasted in, heat 2 teaspoons of olive oil on medium-high until hot.
  3. 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.
  4. Transfer the fish to a plate and wipe out the pan.
Cook the Brussels Sprouts and Plate your Dish
  1. In the same pan used to cook the fish, heat 2 teaspoons of olive oil on medium-high until hot.
  2. Add the garlic and cook, stirring frequently for about 30 seconds to 1 minute or until fragrant.
  3. Add the Brussels sprouts and season with salt and pepper.
  4. Cook 2-3 minutes or until browned.
  5. Stir in the cooked freekeh, toasted almonds and all but a "pinch" of mint (use this for garnish).
  6. Season with salt and pepper and cook 1-2 minutes or until heated through.
  7. Divide the freekeh and fish between two plates, top the fish with a couple of spoonfuls of glaze.
  8. Garnish with the remaining mint and lime wedges.

Read my first post introducing Blue Apron here.

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  1. says

    I got my box today and felt like the amount of meat they sent for the burgers was teeny!! The turkey filets were on the small side too but I think americans in general are used to larger meals. I live alone though so I’ll be able to take the second meal for lunch/double up if I want.


    • says

      That is a bummer that the burgers are so small! I agree that our portion sizes are probably larger. Though I feel like sometimes I need it or else I really do feel so hungry at workouts! And I am slightly jealous that you have a lunch for the next day!

      I am skipping the next two weeks but am looking forward to the next one to try!


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