Orange-Glazed Tilapia with Cilantro Kale & Collard Greens

Orange-Glazed Tilapia

with Cilantro Kale & Collard Greens

Group Created with Sketch. 30 min
WW™ Approved Diabetes Friendly Carb Conscious 500 Calories Or Less Mediterranean Diet i
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Recipe only available for Friday delivery.
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 380 Cals/serving
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In this flavorful dish, we’re combining sweet fresh orange and plump golden raisins with spicy red pepper flakes to create the bright glaze that coats our tilapia fillets as they sear in the pan. It all comes together over a verdant bed of kale and collard greens finished with our herbaceous cilantro sauce.
6 green SmartPoints®
5 blue SmartPoints®
5 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Separate the kale and collard green leaves from the stems; discard the stems, then roughly chop the leaves. Combine in a bowl. Halve the orange crosswise. Squeeze the juice of one half into a medium bowl. Peel and medium dice the remaining half. To the bowl of orange juice, add the diced orange, raisins, 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; stir to combine. 

Start the greens:
2 Start the greens:

In a medium pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened. Add the chopped kale and collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. 

Finish the greens:
3 Finish the greens:

Add 1/2 cup of water (carefully, as the liquid may splatter) to the pot; season with salt and pepper. Loosely cover the pot with foil and cook, stirring occasionally, 5 to 7 minutes, or until the greens are wilted. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Turn off the heat; stir in the cilantro sauce. Taste, then season with salt and pepper if desired. 

Cook the fish & serve your dish:
4 Cook the fish & serve your dish:

Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, 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 finished greens topped with the cooked fish and glaze. Enjoy! 

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

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Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Separate the kale and collard green leaves from the stems; discard the stems, then roughly chop the leaves. Combine in a bowl. Halve the orange crosswise. Squeeze the juice of one half into a medium bowl. Peel and medium dice the remaining half. To the bowl of orange juice, add the diced orange, raisins, 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; stir to combine. 

2 Start the greens:

In a medium pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened. Add the chopped kale and collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. 

Start the greens:
Finish the greens:
3 Finish the greens:

Add 1/2 cup of water (carefully, as the liquid may splatter) to the pot; season with salt and pepper. Loosely cover the pot with foil and cook, stirring occasionally, 5 to 7 minutes, or until the greens are wilted. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Turn off the heat; stir in the cilantro sauce. Taste, then season with salt and pepper if desired. 

4 Cook the fish & serve your dish:

Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, 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 finished greens topped with the cooked fish and glaze. Enjoy! 

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

Cook the fish & serve your dish: