Chef’s Plate Review: Blackened Fish & Tomatillo Salsa

Chef’s Plate is a subscription service that delivers chef-designed recipes and fresh ingredients each week. There is no subscription or membership fee to join. Their recipes begin at $10.95 per plate for the 2-Person Plan and $9.75 per plate for the Family Plan. A Year of Boxes pays for this subscription.

Coupon Code: Use my link to get 3 plates FREE with your first order – CLICK HERE

We order 3 new Chef’s Plate recipes each week, and have been since August of 2016. Here’s a look at one of the recipes we received this past week….

Blackened Fish & Tomatillo Salsa Over Honey-Lime Couscous

Flakey tilapia seasoned with a signature blackening spice medley brings the smoldering smoke in this zippy dish. The colourful couscous salad bursting with cherry tomatoes, pumpkin seeds and fresh mint delivers sunshine to your plate!

Ingredients:

  • 2 Tilapia Fillets
  • 4oz Couscous
  • 4 oz Cherry Tomatoes
  • 4 oz Tomatillos
  • 2 oz Mexican Green Chilies
  • 8 g Fresh Mint
  • 1 Shallot
  • 1 Lime
  • 1/2 oz Roasted Pumpkin Seeds
  • 1 pack Honey
  • 4 g Blackening Seasoning

Directions:

  1. Prepare the Ingredients: Wash and dry the produce. Halve the lime, small dice tomatillos, halve the cherry tomatoes, finely chop the mint leaves, halve and small dice the shallot.
  2. Cook the Couscous: In a small pot add 3/4 cup of water. Season with salt, cover and bring to a boil. Once boiling, add the couscous. Gently shake the pot so the couscous rests in an even layer. Cover and remove the pot from the heat. Set aside for 5 minutes to rehydrate.
  3. Cook the Tilapia: Dry the tilapia with paper towel and season both sides with the blackening spice mix, salt and pepper. In a large pan heat 2 tsp oil over medium high. Cook the tilapia for 4 minutes per side. Remove the tilapia from the pan and wipe pan clean.
  4. Cook the Tomatillo Salsa: In the same pan, heat 2 tsp oil over medium high. Add the shallot and tomatillos. Cook 2-3 minutes stirring occasionally, until softened. Add the green chilies and juice from 1/2 the lime. Cook for 1 minute to warm through. Season with salt.
  5. Finish the Couscous: In a large bowl, add the honey, remaining lime juice and 2 tsp oil. Whisk to dissolve the honey. Add the cooked couscous, pumpkin seeds, cherry tomatoes, and mint. Toss well to coat.
  6. Plate & Serve: Plate the couscous salad and top with the blackened tilapia. Spoon the tomatillo salsa over top.
  7. Enjoy!

Thoughts: Chef’s Plate continues to amaze me. They manage to create new recipes each week and they always have healthy options. Take this recipe for example. Fish, couscous, fresh vegetables and a simple dressing. It was easy to make, as are all their recipes, and the portion sizes were perfect. I had one serving for lunch and will have the other serving for dinner. I felt completely satisfied but not too full. It had just the right amount of seasoning and flavour. Chef’s Plate continues to be a favourite in our house.

XOXO

Chef’s Plate

Chefs Plate is putting Canadians back in the kitchen. By delivering easy-to-follow recipes and fresh pre-portioned ingredients right to your door, we take the guesswork out of cooking and have […]

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