Mexican-Spiced Tilapia & Barley with Fresh Tomato Salsa & Creamy Cilantro Sauce

Mexican-Spiced Tilapia & Barley

with Fresh Tomato Salsa & Creamy Cilantro Sauce

35 MIN
+$2.95/serving 2 Servings
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
    Wellness
  • with Salmon

    From the Test Kitchen

    This hearty grain bowl—studded with smoky poblano pepper and sweet red onion—is topped with flaky tilapia fillets seasoned with our bold Mexican spice blend. For a bright, creamy finish, you'll add a drizzle of cilantro sauce mixed with mayonnaise and fresh lime juice.
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    Dietary Information Wellness

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

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
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    fresh
    ingredients
    Mexican-Spiced Tilapia & Barley with Fresh Tomato Salsa & Creamy Cilantro Sauce
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Pearled Barley
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 4 oz Grape Tomatoes
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 1 clove Garlic
    • 1 Red Onion
    • 1 Poblano Pepper
    • ¼ cup Cilantro Sauce
    • 2 Tbsps Mayonnaise
    • 1 Lime
    • 1½ Tbsps Golden Raisins
    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 and return to the pot. Add the raisins; stir to combine.

    Prepare the ingredients & make the salsa
    2 Prepare the ingredients & make the salsa

    Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the lime crosswise. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. In a bowl, combine the halved tomatoes, a drizzle of olive oil, as much of the garlic paste as you'd like, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. In a separate bowl, combine the cilantro sauce, mayonnaise, and the juice of 1 lime half. Season with salt and pepper.

    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    Cook the fish
    4 Cook the fish

    Pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only the skinless side with enough of the spice blend to coat (you may have extra). 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.* Turn off the heat. 

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

    Finish the barley & serve your dish
    5 Finish the barley & serve your dish

    To the pot of cooked barley, add the cooked vegetables, the juice of the remaining lime half, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked fish and salsa. Drizzle with the creamy cilantro sauce. 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 and return to the pot. Add the raisins; stir to combine.

    2 Prepare the ingredients & make the salsa

    Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the lime crosswise. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. In a bowl, combine the halved tomatoes, a drizzle of olive oil, as much of the garlic paste as you'd like, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. In a separate bowl, combine the cilantro sauce, mayonnaise, and the juice of 1 lime half. Season with salt and pepper.

    Prepare the ingredients & make the salsa
    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the fish

    Pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only the skinless side with enough of the spice blend to coat (you may have extra). 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.* Turn off the heat. 

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

    Cook the fish
    Finish the barley & serve your dish
    5 Finish the barley & serve your dish

    To the pot of cooked barley, add the cooked vegetables, the juice of the remaining lime half, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked fish and salsa. Drizzle with the creamy cilantro sauce. Enjoy!

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