Pan-Fried Tilapia with Spicy Jalapeño Zhoug Mayo
over Zesty Roasted Turnip Pearl Couscous
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
Nothing zhuzhes dinnertime quite like zhoug. Our version of this condiment, which originally hails from Yemen and surrounding areas, gets its green zing from fresh cilantro and hot jalapeño pepper, mixed into mayo with garlic, lemon and spices. It’s fantastic foil for pan-fried tilapia fillets seasoned with a lemon-sesame-sumac mélange. Meanwhile, that zesty pearl couscous gets extra interesting with roasted turnips and shards of celery.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 225g Turnips (or rutabaga)
- 2 Garlic cloves
- 1 Bunch of cilantro
- 1 Jalapeño pepper
- 2 Celery stalks
- 1 Lemon
- 30ml Mayonnaise
- 165g Multicoloured pearl couscous
- 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Eggs, Sesame, Sulphites, Tilapia, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Zester
Strainer
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
25 g
Saturated Fat
3 g
Sodium
560 mg
Total Carb
77 g
Sugars
8 g
Protein
42 g
Fibre
7 g
Preparation
Roast the turnips
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and halve the turnips; cut into ¼ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 16 to 18 min., until golden brown and tender.
Boil the couscous
Meanwhile, add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P. Keep warm.
Mise en place
Meanwhile, thinly slice the celery crosswise on an angle. Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems. Zest and juice the lemon. Mince the garlic. Halve and core the jalapeño lengthwise; finely chop.
Make the zhoug mayo
In a medium bowl, combine the jalapeño (add ½ for medium spicy), chopped cilantro, ½ the garlic, ½ the lemon juice, ½ the remaining spices and S&P. Add the mayo; stir well.
Cook the tilapia
Pat the tilapia dry with paper towel; season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
Finish & serve
To the bowl of couscous, add the turnips, celery, lemon zest (start with ½), remaining lemon juice and garlic, a drizzle of oil and S&P; stir well. Divide the couscous between your plates. Top with the tilapia. Garnish with the remaining cilantro. Serve the zhoug mayo on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
