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

Chipotle-Fig Glazed Tilapia & Barley

with Mushrooms, Bell Pepper & Pepitas

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    Wellness
  • with Tilapia

    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.
    16 green SmartPoints® per serving
    14 blue SmartPoints® per serving
    10 purple SmartPoints® per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Chipotle-Fig Glazed Tilapia & Barley with Mushrooms, Bell Pepper & Pepitas
    Title
    • 2 Tilapia Fillets
    • ½ cup Pearled Barley
    • 4 oz Mushrooms
    • 1 Red Onion
    • 2 cloves Garlic
    • 1 Bell Pepper
    • 1 Tbsp Fig Spread
    • 2 tsps Chipotle Chile Paste
    • 2 Tbsps Raw Pepitas
    • 1 oz Salted Butter
    • ½ cup Plain Nonfat Greek Yogurt
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    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 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. Cook 3 to 4 minutes per side, 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!

    Tips from Home Chefs

    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 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. Cook 3 to 4 minutes per side, 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!

    Browse Steps
    1 of 5