Pan-fried tilapia with apple BBQ sauce and carrot-raisin slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pan-fried tilapia with apple BBQ sauce and carrot-raisin slaw

Pan-fried tilapia with apple BBQ sauce and carrot-raisin slaw

Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Protein Plus

2 Servings, 670 Calories/Serving

20 Minutes

Good ol’ fashioned fish fry, coming right up! For this Southern meal, we dish out cornmeal-crusted fish topped with a combo of sweet apple and smoky Carolina BBQ sauce. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 wedge organic green or other cabbage (about 7 ounces)
  • 3 ounces organic shredded carrots
  • ¼ cup golden raisins
  • Sunbasket “creamy” coleslaw dressing (sour cream - mayo - apple cider vinegar - scallions - sugar - celery seeds - kosher salt)
  • 1 organic Granny Smith or other apple
  • Carolina BBQ sauce
  • 1 egg
  • Sunbasket cornmeal blend (cornmeal - all purpose flour)
  • Fish options:
  • 2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)

Nutrition per serving

Calories 670, Total Fat 33g (42% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 195mg (65% DV), Sodium 560mg (24% DV), Total Carb. 60g (22% DV), Fiber 8g (29% DV), Total Sugars 31g (Incl. 9g Added Sugars, 18% DV), Protein 40g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the carrot-raisin slaw

  • Cut away any core from the cabbage; thinly slice the cabbage.

In a medium bowl, toss together the cabbage, carrots, raisins, and half the “creamy” coleslaw dressing. Stir in 2 to 3 teaspoons water; season to taste with salt, pepper, and more dressing if desired.

2

Make the apple BBQ sauce

  • Peel and core the apple. Finely chop the apple or grate using the medium holes of a box grater.

In a small sauce pot over medium-low heat, add the apple and Carolina BBQ sauce, cover, and cook, stirring occasionally, until the apple has softened and the BBQ sauce is heated through, 3 to 5 minutes. Season to taste with salt and pepper. Remove from the heat. Cover to keep warm.

While the sauce is cooking, prepare the fish.

3

Prep and cook the fish

  • Crack the egg into a shallow bowl, season with salt and pepper, and beat with a fork until just blended. 
  • On a plate or in a shallow bowl, season the cornmeal blend with salt and pepper and spread in an even layer.
  • Pat the fish dry with a paper towel; season lightly with salt and pepper.

Working with 1 fillet at a time, dip the fish into the egg; let the excess drip off, then gently press the fish into the cornmeal, coating both sides. 

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the fish and cook, turning once, until the crust is golden brown and the fish is cooked through, 3 to 4 minutes per side for tilapia and 4 to 6 minutes per side for snapper. Transfer to a paper-towel-lined plate.

Serve

Transfer the carrot-raisin slaw to individual plates. Top with the fish, spoon over as much apple BBQ sauce as you like, and serve.

Kids Can!
  • Make the slaw. 
  • Season the cornmeal and spread on a plate.
  • Time the cooking. 
  • Transfer the slaw to plates.