Past Recipes
Garam Masala Tilapia

Garam Masala Tilapia with Roasted Sweet Potatoes, Chickpeas, and Cilantro-Lime Yogurt

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We love cooking with garam masala, a warming blend of ground spices that includes cinnamon, cumin, coriander, and cardamom. In this recipe, Chef Shanna's mashing the seasoning into an aromatic compound butter, which she uses to baste tilapia fillets for extra flavor and moisture. It's served with roasted sweet potatoes and chickpeas, then drizzled with cilantro-lime yogurt for cool, creamy contrast.

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

  • Calories 740
  • Protein 50g
  • Total Carb 76g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    • 3 packets
    • unsalted butter
  • chickpeas
    • 1 can
    • chickpeas
  • lime
    • 1
    • lime
  • sweet potatoes
    • 2
    • sweet potatoes
  • cilantro
    • 1/4 ounce
    • cilantro
  • ginger
    • 1/8 ounce
    • ginger
  • garlic
    • 1 clove
    • garlic
  • garam masala
    • 1 teaspoon
    • garam masala
  • tilapia
    • 10 ounces
    • tilapia
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Roast sweet potatoes and chickpeas

    Roast sweet potatoes and chickpeas

    On a foil-lined baking sheet, toss chickpeas and sweet potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart; roast until sweet potatoes are tender and chickpeas are browned and crisp, 20-25 minutes.

  3. Make garam masala butter

    Make garam masala butter

    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, ⅛ teaspoon salt, and pepper as desired. Using a fork, mash to fully combine.

  4. Sear tilapia

    Sear tilapia

    Pat tilapia dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium 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. Finish tilapia and season yogurt

    Finish tilapia and season yogurt

    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 ½ lime, half of cilantro, 1 tablespoon olive oil, ½ teaspoon salt, and pepper; whisk to combine.

  6. Plate garam masala tilapia

    Plate garam masala tilapia

    Transfer roasted sweet potatoes and chickpeas and garam masala tilapia to serving plates. Drizzle all over with cilantro-lime yogurt and garnish with remaining cilantro. Cut remaining lime into wedges and serve alongside for squeezing over, if desired. Enjoy!

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