Chesapeake-Spiced Tilapia with Sweet Peppers & Zucchini

Chesapeake-Spiced Tilapia

with Sweet Peppers & Zucchini

35 MIN
4 SmartPoints®
2 Servings
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From the Test Kitchen

The Chesapeake Bay region is famous for its seafood dishes, often rich with warm, zippy spices like sweet paprika, celery seeds, ground yellow mustard, and bay leaves, which create a flavorful coating for our flaky tilapia fillets. It’s the perfect partner for a bed of simply sautéed vegetables perked up with pickled jalapeño.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    280 Cals (est.)
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fresh
ingredients
Chesapeake-Spiced Tilapia with Sweet Peppers & Zucchini
Title
  • 2 Tilapia Fillets
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 1 Zucchini
  • 2 Scallions
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Tbsps Vegetable Demi-Glace
  • 1 Tbsp Chesapeake Spice Blend (Sweet Paprika, Celery Seeds, Ground Yellow Mustard & Ground Bay Leaves)
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the worcestershire sauce, demi-glace, and 1 tablespoon of water

Cook & finish the vegetables:
2 Cook & finish the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Add as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the fish:
3 Cook the fish:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Finish the sauce & serve your dish:
4 Finish the sauce & serve your dish:

Add the sliced white bottoms of the scallions to the pan of reserved fond. Cook on medium-high, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Serve the finished vegetables topped with the cooked fish and finished sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the worcestershire sauce, demi-glace, and 1 tablespoon of water

2 Cook & finish the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Add as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook & finish the vegetables:
Cook the fish:
3 Cook the fish:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Finish the sauce & serve your dish:

Add the sliced white bottoms of the scallions to the pan of reserved fond. Cook on medium-high, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Serve the finished vegetables topped with the cooked fish and finished sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

Finish the sauce & serve your dish:
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