Protein Swap | Goodfood x Ooni: Mexican Tilapia with Charred Tomatillos
Zingy Chayote Slaw & Pepita Rice
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
We’re turning up the heat on summer meals by partnering with Ooni Pizza Ovens. Their range of indoor and outdoor ovens reach up to 950°F to deliver restaurant-quality dishes. No Ooni? No problem. Win one, or use your home BBQ. Here tilapia and tomatillos sizzle in smoky Mexican spices, with a lick of honey-lime. For more recipe inspiration, visit ooni.ca
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 1 Chayote
- 1 Lime
- 225g Tomatillos
- 160g White rice
- 14g Honey
- 25g Roasted pepitas (pumpkin seeds)
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Tilapia
You will need:
Basting brush
Large oven-safe pan
Medium pot
Oil
Salt & pepper (S&P)
Zester
Ooni pizza oven
Peeler
Total Fat
19 g
Saturated Fat
3 g
Sodium
90 mg
Total Carb
93 g
Sugars
14 g
Protein
42 g
Fibre
9 g
Preparation
Cook the rice
- Zest the lime.
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat, add the lime zest and ½ the pepitas, and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, preheat your Ooni to 550°F (or preheat your BBQ on high, making sure to oil the grill first).
- Juice the lime.
- In a small bowl, combine the lime juice, honey and ⅓ of the spices.
- Remove the husks of the tomatillos; halve. In a medium bowl, toss with a drizzle of oil, ½ the remaining spices and S&P.
- Peel and cut the chayote into matchsticks.
- Pat the salmon dry and drizzle with oil; season with the remaining spices and S&P.
Cook the salmon & tomatillos
- Arrange the salmon and tomatillos, cut-sides down, in a large, oven-safe pan drizzled with oil.
- Place in the Ooni (or BBQ) and cook, 5 to 7 min., until the salmon* is cooked through and the tomatillos are charred.
- Transfer to a cutting board; roughly chop the tomatillos and brush the salmon with ½ the lime-honey mixture.
Make the slaw
- Meanwhile, in a large bowl, combine the chayote, remaining lime-honey mixture and pepitas, a drizzle of oil and S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the salmon and slaw.
- Top the salmon with the tomatillos. Bon appétit!
Goodfood x Ooni = The best homemade pizza
Order recipes (not all pizza) to cook in your oven, on a BBQ or in an Ooni Pizza Oven. You could win 1 of 4 Ooni Pizza Oven Bundles, including the Koda 2 Max.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
