Lemon-Date Tilapia & Saffron Rice with Zucchini & Almonds

Lemon-Date Tilapia & Saffron Rice

with Zucchini & Almonds

30 MIN
+$4.99/serving 2 Servings
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  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    From the Test Kitchen

    This dish is packed with bold flavors thanks to the blend of Spanish-style spices on our seared tilapia fillets, which we're topping with a rich, buttery pan sauce. It's all served over a bed of fragrant saffron-infused rice studded with sweet dates and spicy sautéed zucchini.
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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Lemon-Date Tilapia & Saffron Rice with Zucchini & Almonds
    Title
    • 2 Skin-On Salmon Fillets
    • 1 pinch Saffron
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 1 bunch Parsley
    • ½ cup Long Grain White Rice
    • 1 oz Salted Butter
    • 1 Zucchini
    • 2 Tbsps Sliced Roasted Almonds
    • 2 cloves Garlic
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 oz Dried Medjool Dates
    • 1 Lemon
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; remove the seeds. Roughly chop the parsley leaves and stems. Pit and finely chop the dates; place in a medium bowl. Cover with 1/4 cup hot water. Set aside to rehydrate at least 10 minutes.

    Cook the rice
    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly In a medium pot, combine the rice, saffron, 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add half the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and softened. Add the juice of 1 lemon half (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off and the zucchini is softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Cook & glaze the fish
    4 Cook & glaze 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 a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip the fish. Add the butter, rehydrated dates (including the liquid), and remaining chopped garlic. Cook, constantly spooning the mixture over the fish, 2 to 4 minutes, or until the fish is coated and cooked through.* Turn off the heat; top with the juice of the remaining lemon half. Taste, then season with salt and pepper if desired.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    To the pot of cooked rice, add the cooked zucchini and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the glazed fish (including any glaze from the pan). Garnish with the almonds and chopped parsley. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; remove the seeds. Roughly chop the parsley leaves and stems. Pit and finely chop the dates; place in a medium bowl. Cover with 1/4 cup hot water. Set aside to rehydrate at least 10 minutes.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly In a medium pot, combine the rice, saffron, 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice
    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add half the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and softened. Add the juice of 1 lemon half (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off and the zucchini is softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook & glaze 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 a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip the fish. Add the butter, rehydrated dates (including the liquid), and remaining chopped garlic. Cook, constantly spooning the mixture over the fish, 2 to 4 minutes, or until the fish is coated and cooked through.* Turn off the heat; top with the juice of the remaining lemon half. Taste, then season with salt and pepper if desired.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook & glaze the fish
    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    To the pot of cooked rice, add the cooked zucchini and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the glazed fish (including any glaze from the pan). Garnish with the almonds and chopped parsley. Enjoy!

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