Chipotle-Fig Glazed Tilapia & Barley with Mushrooms, Bell Pepper & Pepitas

Chipotle-Fig Glazed Tilapia & Barley

with Mushrooms, Bell Pepper & Pepitas

40 MIN
$11.94/serving 2 Servings
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  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Salmon

    From the Test Kitchen

    You’ll give flaky fish fillets a flavorful lift by topping them with a rich, sweet and spicy glaze of chipotle chile paste, fig spread, and pepitas. It comes together over a robust, hearty mix of barley and sautéed vegetables.
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    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    • Nutrition
      PER SERVING
    • Calories
      840 Cals (est.)
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    fresh
    ingredients
    Chipotle-Fig Glazed Tilapia & Barley with Mushrooms, Bell Pepper & Pepitas
    Title
    • 2 Skin-On Salmon Fillets
    • 1 Tbsp Fig Spread
    • ½ cup Pearled Barley
    • 4 oz Mushrooms
    • 2 tsps Chipotle Chile Paste
    • 1 Red Onion
    • 1 Bell Pepper
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 2 cloves Garlic
    • 2 Tbsps Raw Pepitas
    • ½ cup Plain Nonfat Greek Yogurt
    • 1 oz Salted Butter
    time-saving
    tips & techniques
    Cook the barley
    1 Cook the barley

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley to the pot of boiling water and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Prepare the ingredients & start the glaze
    2 Prepare the ingredients & start the glaze

    Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve, peel, and medium dice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the fig spread, 1/4 cup of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the diced onion, diced pepper, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a large bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm.

    Cook the fish
    4 Cook the fish

    Pat the fish dry with paper towels. Season only on the skinless side 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, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Finish the glaze & serve your dish
    5 Finish the glaze & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Add the glaze (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thickened and slightly reduced in volume. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. To the bowl of cooked vegetables, add the cooked barley; stir to combine. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Serve the finished barley and vegetables topped with the cooked fish, finished glaze, and seasoned yogurt. Enjoy!

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    Cook the barley
    1 Cook the barley

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley to the pot of boiling water and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare the ingredients & start the glaze

    Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve, peel, and medium dice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the fig spread, 1/4 cup of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

    Prepare the ingredients & start the glaze
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the diced onion, diced pepper, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a large bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm.

    4 Cook the fish

    Pat the fish dry with paper towels. Season only on the skinless side 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, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish
    Finish the glaze & serve your dish
    5 Finish the glaze & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Add the glaze (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thickened and slightly reduced in volume. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. To the bowl of cooked vegetables, add the cooked barley; stir to combine. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Serve the finished barley and vegetables topped with the cooked fish, finished glaze, and seasoned yogurt. Enjoy!

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