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Orange & Brown Butter Tilapia
with Collard Greens & Brown Rice
35 MIN
2 Servings
From the Test Kitchen
In this recipe, you’ll top Mexican-spiced tilapia with crunchy pepitas—or pumpkin seeds—cooked in a pan sauce of fresh orange juice and brown butter. Sides of brown rice and collard greens sautéed with pickled jalapeño complete the dish with more aromatic, zesty flavor.
9-18 PersonalPoints range
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
-
NutritionPER SERVING
-
Calories660 Cals (est.)
View Full Nutrition
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fresh
ingredients
Title
-
2 Tilapia Fillets
-
½ cup Brown Rice
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2 cloves Garlic
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6 oz Collard Greens
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1 Navel Orange
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1 oz Salted Butter
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2 Tbsps Raw Pepitas
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1 oz Sliced Pickled Jalapeño Pepper
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1 Tbsp Honey
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the collard green leaves from the stems; discard the stems, then thinly slice the leaves. Halve the orange crosswise; squeeze the juice into a bowl. Roughly chop the pepper. Thoroughly wash your hands immediately after handling.
2
Cook the rice
Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the collard greens
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the sliced collard greens and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the collard greens are wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until 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
Make the pan sauce & serve your dish
In the pan of reserved fond, heat the butter and pepitas on medium-high until the butter is melted. Once melted, cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Season with salt and pepper. Add the orange juice (carefully, as the liquid may splatter) and honey (kneading the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the cooked rice and cooked collard greens. Top the fish with the pan sauce. Enjoy!
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the collard green leaves from the stems; discard the stems, then thinly slice the leaves. Halve the orange crosswise; squeeze the juice into a bowl. Roughly chop the pepper. Thoroughly wash your hands immediately after handling.
2
Cook the rice
Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the collard greens
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the sliced collard greens and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the collard greens are wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until 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
Make the pan sauce & serve your dish
In the pan of reserved fond, heat the butter and pepitas on medium-high until the butter is melted. Once melted, cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Season with salt and pepper. Add the orange juice (carefully, as the liquid may splatter) and honey (kneading the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the cooked rice and cooked collard greens. Top the fish with the pan sauce. Enjoy!
Tips from Home Chefs