Citrus & Ancho-Glazed Tilapia

with Pepita-Orange Salsa & Chayote Squash

30 MIN

myWW™

2 Servings

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From the Test Kitchen

We’re combining two types of bright citrus juice (lemon and orange) with smoky ancho chile paste to create the vibrant glaze that coats our tilapia fillets as the sear in the pan. It’s perfectly balanced by simple sides of sautéed chayote squash and fluffy jasmine rice studded with sweet golden raisins.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
9 green SmartPoints®
8 blue SmartPoints®
8 purple SmartPoints®

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Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Tilapia Fillets
½ cup Jasmine Rice
1 Lemon
1 Navel Orange
1 Chayote Squash
2 cloves Garlic
1 Tbsp Ancho Chile Paste
1½ Tbsps Golden Raisins
2 Tbsps Raw Pepitas

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze:

Wash and dry the fresh produce. Halve the squash lengthwise. If present, remove the pit, then medium dice. Peel and roughly chop 2 cloves of garlic. Halve the orange. Leaving one half whole; peel and medium dice the other half. Quarter and deseed the lemon. In a bowl, combine the chile paste, the juice of the orange half, the juice of 2 lemon wedges, and 2 tablespoons of water; season with salt and pepper.

2 Cook & finish the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the raisins. Cover to keep warm.

3 Toast the pepitas & make the salsa:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a bowl. Add the diced orange, the juice of 1 lemon wedge, and 1 teaspoon of olive oil. Season with salt and pepper; stir to combine. Wipe out the pan.

4 Cook & finish the squash:

In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the diced squash in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl and stir in the juice of the remaining lemon wedge. Cover with foil to keep warm. Wipe out the pan.

5 Cook the fish & serve your dish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the finished rice and finished squash. Top the fish with the salsa. Enjoy!

* An instant-read thermometer should register 145°F.