Southern-Style Tilapia & Collard Greens with Piquillo Pepper and Pickle Relish

15 min prep time
25 min cook time
2servings
Recipe by Blue Apron Source Blue Apron Photo by Blue Apron
Southern-Style Tilapia & Collard Greens with Piquillo Pepper and Pickle Relish

How to Make Southern-Style Tilapia & Collard Greens with Piquillo Pepper and Pickle Relish

Served atop braised apple and collard greens, our flaky tilapia fillets are coated with bold, Cajun-style spices, creamy buttermilk, and naturally sweet cornmeal, then pan-fried to achieve a delightfully crunchy, flavorful crust.


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15 min prep time
25 min cook time
2servings
1/2 recipe
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Step-By-Step Instructions:

  1. Prepare the ingredients & make the relish: Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Grate the apple on the large side of a box grater, discarding the core. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the pickle chips and peppers; combine in a bowl. Combine the paprika, mustard, onion powder, garlic powder, oregano, thyme, and cayenne in a small bowl.
  2. Braise the apple & collard greens: In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced onion; season with salt (optional) and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the grated apple and chopped collard greens. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly softened. Add the vinegar and 1/2 cup of water (carefully, as the liquid may splatter). Season with salt (optional) and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until the collard greens are softened and the water has cooked off. Turn off the heat. Cover to keep warm.
  3. Coat the fish: Meanwhile, place the cornmeal on a large plate; season with salt (optional) and pepper. Place the buttermilk in a large bowl. Pat the fish dry with paper towels. Season on both sides with salt (optional), pepper, and the spice blend (you may have extra). Working one piece at a time, thoroughly coat the seasoned fish in the buttermilk (letting the excess drip off), then in the seasoned cornmeal (pressing to adhere). Transfer to a plate.
  4. Cook the fish & serve your dish: In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish. Cook 3 to 4 minutes per side, or until golden brown and cooked through.* Turn off the heat. Serve the cooked fish over the braised apple and collard greens. Garnish with the relish and fromage blanc. Enjoy!
    * An instant-read thermometer should register 145°F.
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Nutrition facts

2 Servings

  • Serving Size
    1/2 recipe
  • Amount per serving Calories 490
  • Total Fat 14g
    • Saturated Fat 3.5g
  • Cholesterol 75mg
  • Sodium 250mg
  • Total Carbohydrate 59g
    • Dietary Fiber 7g
    • Total Sugars 15g
  • Protein 36g
  • Potassium 560mg
Ingredients
red onion
1
apple
1
collard greens
1 bunch (about 6 oz)
dill pickle chips
2 oz
roasted piquillo or red peppers
1 oz
smoked paprika
1 tsp
ground yellow mustard
1/2 tsp
onion powder
1/4 tsp
garlic powder
1/4 tsp
dried oregano
1/4 tsp
dried thyme
1/4 tsp
cayenne pepper
1/4 tsp
olive oil (divided use)
3 tsp
red wine vinegar
1 tbsp
water
1/2 cup
cornmeal
1/2 cup
buttermilk
1/4 cup
fromage blanc (optional)
2 tbsp

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