Seared Tilapia & Ancho-Honey Glaze with Toasted Pepita & Jalapeño Salsa

4.2

www.blueapron.com
Your recipes

Total: 35

Servings: 2

Seared Tilapia & Ancho-Honey Glaze with Toasted Pepita & Jalapeño Salsa

Ingredients

Remove All · Remove Spices · Remove Staples

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

1 Prepare the ingredients & make the glaze Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Medium dice the zucchini. Remove the husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Halve the lime crosswise. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the honey (kneading the packet before opening), 2 tablespoons of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Step 2

2 Toast the pepitas In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas in an even layer; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they cook). Transfer to a bowl and immediately season with salt. Wipe out the pan.

Step 3

3 Cook the vegetables In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the corn kernels; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl; stir in the juice of 1 lime half. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Step 4

4 Cook & glaze the fish Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 30 seconds to 1 minute, or until the fish is coated and cooked through.* Turn off the heat.*An instant-read thermometer should register 145°F.

Step 5

5 Make the pepita salsa & serve your dish Meanwhile, to the bowl of toasted pepitas, add the lime zest, the juice of the remaining lime half, 1 teaspoon of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the salsa to be. Season with salt and pepper. Stir to combine. Serve the cooked vegetables topped with the glazed fish and pepita salsa. Enjoy!

Step 6

1 Prepare the ingredients & make the glaze Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Medium dice the zucchini. Remove the husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Halve the lime crosswise. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the honey (kneading the packet before opening), 2 tablespoons of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Step 7

2 Toast the pepitas In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas in an even layer; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they cook). Transfer to a bowl and immediately season with salt. Wipe out the pan.

Step 8

3 Cook the vegetables In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the corn kernels; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl; stir in the juice of 1 lime half. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Step 9

4 Cook & glaze the fish Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 30 seconds to 1 minute, or until the fish is coated and cooked through.* Turn off the heat.*An instant-read thermometer should register 145°F.

Step 10

5 Make the pepita salsa & serve your dish Meanwhile, to the bowl of toasted pepitas, add the lime zest, the juice of the remaining lime half, 1 teaspoon of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the salsa to be. Season with salt and pepper. Stir to combine. Serve the cooked vegetables topped with the glazed fish and pepita salsa. Enjoy!

Top similar recipes

Seared Hawaiian Ono with Honey Soy Glaze and Pineapple Salsa-image
trending2188 views

Seared Hawaiian Ono with Honey Soy ...

feastingathome.com

5.0

(9)

10 minutes

Pan-Seared Tilapia-image
trending251 views

Pan-Seared Tilapia

allrecipes.com

4.6

(761)

8 minutes

Pan Seared Tilapia-image
trending446 views

Pan Seared Tilapia

preciouscore.com

5.0

(9)

20 minutes

Ancho-Jalapeno Hot Sauce – Recipe-image
trending845 views

Ancho-Jalapeno Hot Sauce – Recipe

chilipeppermadness.com

4.7

(3)

15 minutes

Ancho Chile Salsa Roja-image
trending146 views

Ancho Chile Salsa Roja

mybizzykitchen.com

4.4

(14)

Seared Salmon With Balsamic Glaze-image
trending181 views

Seared Salmon With Balsamic Glaze

food.com

5.0

(109)

15 minutes

Ancho-Arbol Chile Pepper Salsa-image
trending423 views

Ancho-Arbol Chile Pepper Salsa

mexicoinmykitchen.com

5.0

(10)

10 minutes

Tomato Jalapeno Salsa-image
trending151 views

Tomato Jalapeno Salsa

mexicanplease.com

4.5

(97)

20 minutes

Tomato Jalapeno Salsa-image
trending18 views

Tomato Jalapeno Salsa

mexicanplease.com

Strawberry Jalapeno Salsa -image
trending241 views

Strawberry Jalapeno Salsa

gourmandeinthekitchen.com

Creamy Jalapeno Salsa-image
trending191 views

Creamy Jalapeno Salsa

azestybite.com

4.7

(21)

Ancho-Spiced Chicken Skillet with Grapefruit Salsa-image
trending116 views

Ancho-Spiced Chicken Skillet with G...

eatingwell.com

Fuatha With Honey Glaze-image
trending145 views

Fuatha With Honey Glaze

bonappetit.com

Crunchy Breaded Pan Seared Tilapia-image
trending254 views

Crunchy Breaded Pan Seared Tilapia

keviniscooking.com

5.0

(2)

6 minutes

Pan Seared Tilapia With Lemon Caper Sauce-image
trending620 views

Pan Seared Tilapia With Lemon Caper...

simplyscratch.com

4.8

(5)

Pan Seared Tilapia With Cherry Tomatoes & Basil-image
trending206 views

Pan Seared Tilapia With Cherry Toma...

foodandwine.com

5.0

(1)

Pan-Seared Barramundi with Salsa-image
trending170 views

Pan-Seared Barramundi with Salsa

chefspencil.com

5.0

(1)

20 minutes

Fish Fillets with Pineapple-Jalapeno Salsa-image
trending149 views

Fish Fillets with Pineapple-Jalapen...

eatingwell.com

5.0

(2)

Salmon with Balsamic-Honey Glaze-image
trending200 views

Salmon with Balsamic-Honey Glaze

tasteofhome.com

3.8

(13)

15 minutes