Chipotle & Fig-Glazed Tilapia

with Vegetable Barley

40 MIN

4 Servings

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with Tilapia

From the Test Kitchen

You’ll give flaky tilapia 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.
12-14 PersonalPoints range 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

560 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Tilapia Fillets
¾ cup Pearled Barley
2 Bell Peppers
½ lb Mushrooms
2 cloves Garlic
1 Yellow Onion
2 Tbsps Fig Spread
2 tsps Chipotle Chile Paste
2 Tbsps Raw Pepitas
2 oz Salted Butter
½ cup Plain Nonfat Greek Yogurt
3 Tbsps Golden Raisins
2 Tbsps Sherry Vinegar
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly.

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 stems of the peppers. 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.

3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle 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 peppers, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a large bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the fish

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle 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.

5 Finish the glaze

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.

6 Finish the barley & serve your dish

To the bowl of cooked vegetables, add the cooked barley, vinegar, and raisins; stir to combine. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Serve the finished barley topped with the cooked fish, finished glaze, and seasoned yogurt. Enjoy!