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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.

Ethan Mick

with Kale Salad & Roasted Sweet Potatoes

Sweet & Smoky Seared Tilapia

Tilapia Fillets

Navel Orange

Garlic

Lime

Avocado

Sweet Potatoes

Kale

Rice Flour

Ancho Chile Paste

Ingredients

oven

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 & roast the sweet potatoes:

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.

Prepare the remaining ingredients:

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.

Make the dressing & marinate the kale:

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).

Coat 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.

Make the sauce & cook the fish:

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!