Nourish

Cook This Tonight: Garam Masala Tilapia

We’re excited to introduce you to our newest recipe series: Cook this Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.

Tonight, dig into this flaky tilapia with an aromatic Indian seasoning and a tangy cilantro-lime yogurt drizzle. The best part? It’s ready in under 35 minutes, making it the perfect dish for a busy weeknight that the whole gang will love.

Garam Masala Tilapia

(Serves 4)

Ingredients:
2½ tablespoons unsalted butter
2 15-ounce cans chickpeas
1 lime
3 sweet potatoes
½ ounce cilantro
⅛ ounce ginger
1 clove garlic
1½ teaspoons garam masala
1¼ pounds tilapia
1 5.3-ounce container nonfat Greek yogurt
olive oil
kosher salt
black pepper

Instructions:
Cooking with a helper? They can toss the sweet potatoes and chickpeas in Step 2, mash the butter in Step 3, and whisk the yogurt in Step 5.

1. Preheat oven to 450°F. Unwrap butter and place in a medium bowl to soften at room temperature. Drain and rinse chickpeas and pat dry with paper towel. Rinse all produce. Halve lime. Halve sweet potatoes lengthwise, then cut crosswise on a diagonal into ½-inch half-moons (this increases surface area, helping them cook through evenly and creating a nice presentation).

2. Line 2 baking sheets with foil. On 1 prepared sheet, toss chickpeas and sweet potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and pepper as desired. Transfer half to other prepared sheet; arrange in a single layer, spacing apart. Roast, rotating sheets halfway through, until sweet potatoes are tender and chickpeas are browned and crisp, 20–25 minutes total.

3. While sweet potatoes and chickpeas roast, roughly chop cilantro leaves and stems. Trim and discard skin of ginger, then mince. Mince garlic. To bowl with softened butter, add garam masala, ginger, garlic, ¼ teaspoon salt, and pepper as desired. Using a fork, mash to fully combine.

4. Pat tilapia dry with paper towel and season all over with 1 teaspoon salt and pepper as desired. Heat 1½ tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add tilapia. Sear until browned on bottom, 3–5 minutes (it will finish cooking in the next step).

5. With pan still over medium-high heat, carefully flip tilapia and top evenly with garam masala butter, reserving bowl. Cook, spooning over melted butter, until tilapia is cooked through and opaque, 3–5 minutes more. Remove pan from heat. Meanwhile, wipe bowl from butter clean, then add Greek yogurt, juice of 1 lime, half of cilantro, 2 tablespoons olive oil, ½ teaspoon salt, and pepper; whisk to combine.

6. Transfer roasted sweet potatoes and chickpeas and garam masala tilapia to serving plates. Drizzle all over with cilantro-lime yogurt, garnish with remaining cilantro, and enjoy!

Cooking for two? Check out the 2-serving version of this recipe.

Love experimenting in the kitchen? Try Plated!

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