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!
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Plate & Serve: Plate the couscous salad and top with the blackened tilapia. Spoon the tomatillo salsa over top.
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.
A subscription service that delivers chef-designed recipes and fresh ingredients each week. There is no subscription or membership fee to join.