Chipotle & Fig-Glazed Tilapia with Vegetable Barley

Chipotle & Fig-Glazed Tilapia

with Vegetable Barley

40 MIN
+$2.95/serving 4 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
    Wellness
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Salmon

    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.
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    Dietary Information Wellness

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

    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    fresh
    ingredients
    Chipotle & Fig-Glazed Tilapia with Vegetable Barley
    Title
    • 4 Skin-On Salmon Fillets
    • ¾ cup Pearled Barley
    • 2 Tbsps Fig Spread
    • 2 Bell Peppers
    • 2 tsps Chipotle Chile Paste
    • 1 Yellow Onion
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • ½ lb Mushrooms
    • 2 cloves Garlic
    • 2 Tbsps Raw Pepitas
    • 2 oz Salted Butter
    • 3 Tbsps Golden Raisins
    • 2 Tbsps Sherry Vinegar
    • ½ cup Plain Nonfat Greek Yogurt
    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 and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly.

    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 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.

    Cook the vegetables
    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.

    Cook the salmon
    4 Cook the salmon

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

    Finish the barley & serve your dish
    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!

    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 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.

    Prepare the ingredients & start the glaze
    Cook the vegetables
    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 salmon

    Pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In the same pan, heat a drizzle 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 salmon
    Finish the glaze
    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!

    Finish the barley & serve your dish
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