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Chipotle & Fig-Glazed Tilapia
with Vegetable Barley
40 MIN
+$2.95/serving
4 Servings
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.
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NutritionPER SERVING
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Calories720 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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4 Skin-On Salmon Fillets
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¾ cup Pearled Barley
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2 Tbsps Fig Spread
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2 Bell Peppers
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2 tsps Chipotle Chile Paste
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1 Yellow Onion
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
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½ lb Mushrooms
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2 cloves Garlic
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2 Tbsps Raw Pepitas
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2 oz Salted Butter
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3 Tbsps Golden Raisins
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2 Tbsps Sherry Vinegar
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½ cup Plain Nonfat Greek Yogurt
time-saving
tips & techniques
step-by-step
instructions
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 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.
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!
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 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.
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!
Tips from Home Chefs