Made with fresh citrus juices and smoky ancho chile paste, the vibrant sauce for our tilapia is inspired by pibil, a specialty from the Mexican Yucatán Peninsula. We’re serving it over a salad of roasted sweet potatoes and kale—marinated in a creamy dressing made with avocado and orange juice to soften the leaves.
Ingredients
Ingredients
- 2 Tilapia Fillets
- 1 Navel Orange
- 1 Garlic
- 1 Lime
- 1 Avocado
- 1 lb Sweet Potatoes
- 1 Kale
- 1/4 c Rice Flour
- 2 tbsp Ancho Chile Paste
Instructions
Instructions
Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/4-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Prepare the remaining ingredients:
While the sweet potatoes roast, quarter the lime. Pit, peel, and halve the avocado. Thinly slice one half; place in a bowl and top with the juice of 1 lime wedge to prevent browning. Season with salt and pepper. Place the remaining half in a large bowl and top with the juice 1 lime wedge; season with salt and pepper. Using a fork, mash until smooth. Halve the orange; squeeze the juice into a bowl. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the stems of the kale; thinly slice the leaves.
Make the dressing & marinate the kale:
While the sweet potatoes continue to roast, to the bowl of mashed avocado, add 3 tablespoons of olive oil, half the orange juice, and as much of the garlic paste as you’d like. Whisk to combine; season with salt and pepper to taste. Add the sliced kale; stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
Coat the fish:
While the kale marinates, pat the fish dry with paper towels; season with salt and pepper on both sides. Place the flour on a large plate; season with salt and pepper. Thoroughly coat the seasoned fish in the seasoned flour. Transfer to a separate plate (tapping off any excess flour).
Make the sauce & cook the fish:
While the kale continues to marinate, to the bowl of remaining orange juice, add the chile paste, the juice of the remaining lime wedges, and 1 tablespoon of water. Stir to thoroughly combine. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, frequently spooning the sauce over the fish, 30 seconds to 1 minute, or until the fish is coated and cooked through. Turn off the heat.
Finish & serve your dish:
To the bowl of marinated kale, add the roasted sweet potatoes; stir to combine. Season with salt and pepper to taste. Serve the cooked fish over the finished kale and sweet potatoes. Top with the sliced avocado. Enjoy!