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Pan-Seared Tilapia & Saffron Rice
with Sherry-Date Pan Sauce
30 MIN
+$0.95/serving
2 Servings
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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NutritionPER SERVING
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Calories840 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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1 pinch Saffron
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½ cup Long Grain White Rice
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
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1 bunch Parsley
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1 Zucchini
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2 cloves Garlic
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2 tsps Date Syrup
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1 oz Butter
- 2 Tbsps Sliced Roasted Almonds
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¼ tsp Crushed Red Pepper Flakes
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1 oz Dried Medjool Dates
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2 Tbsps Sherry Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Pit and roughly chop the dates. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems.
2
Cook the rice
In a medium pot, combine the rice, saffron, chopped dates, 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.
3
Cook the zucchini
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring 2 to 3 minutes, or until browned. Add 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 half the vinegar. 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 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 until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until browned. Flip and cook 2 to 4 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*An instant-read thermometer should register 145°F.
5
Make the pan sauce & serve your dish
Heat the pan of reserved fond on medium-high until hot. Add the remaining vinegar (carefully, as the liquid may splatter), date syrup, and 1/4 cup of water. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until reduced and slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. 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 cooked fish and pan sauce. Garnish with the almonds and chopped parsley. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Pit and roughly chop the dates. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems.
2
Cook the rice
In a medium pot, combine the rice, saffron, chopped dates, 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.
3
Cook the zucchini
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring 2 to 3 minutes, or until browned. Add 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 half the vinegar. 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 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 until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until browned. Flip and cook 2 to 4 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*An instant-read thermometer should register 145°F.
5
Make the pan sauce & serve your dish
Heat the pan of reserved fond on medium-high until hot. Add the remaining vinegar (carefully, as the liquid may splatter), date syrup, and 1/4 cup of water. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until reduced and slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. 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 cooked fish and pan sauce. Garnish with the almonds and chopped parsley. Enjoy!
Tips from Home Chefs