Seared Tilapia & Ancho-Honey Glaze

with Toasted Pepita & Jalapeño Salsa

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    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 430 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
06 Smart Points

The bold, Mexican-style combo of smoky ancho chile paste and sweet honey spooned over flaky tilapia as it cooks is perfectly matched by a seasonal trio of sweet corn, juicy tomatoes, and tender zucchini. We’re topping it all with a mix of toasted pepitas (or pumpkin seeds), pickled jalapeño, and lime zest for a bright, pleasantly spicy finish.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Seared Tilapia & Ancho-Honey Glaze with Toasted Pepita & Jalapeño Salsa
Title
  • 2 Tilapia Fillets
  • 1 Lime
  • 2 ears Of Corn
  • 4 oz Grape Tomatoes
  • 1 Zucchini
  • 1 Tbsp Ancho Chile Paste
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Honey
  • 2 Tbsps Raw Pepitas
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Medium dice the zucchini. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. Roughly chop the pepper. Wash your hands immediately after handling. In a bowl, whisk together the honey (kneading the packet before opening), 2 tablespoons of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

Toast the pepitas:
2 Toast the pepitas:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas in an even layer and cook, without stirring, 1 to 2 minutes, or until lightly browned (be careful, as the pepitas may pop as they cook). Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until toasted. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan. 

Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the corn kernels; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl; stir in the juice of 1 lime half. Taste, then season with salt and pepper. 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 with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 30 seconds to 1 minute, or until the fish is coated and cooked through. Turn off the heat.

Make the pepita salsa & serve your dish:
5 Make the pepita salsa & serve your dish:

While the fish cooks, in a bowl, combine the toasted pepitas, lime zest, the juice of the remaining lime half, 1 teaspoon of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the salsa to be. Season with salt and pepper. Serve the cooked vegetables topped with the glazed fish and pepita salsa. Enjoy!

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

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Medium dice the zucchini. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. Roughly chop the pepper. Wash your hands immediately after handling. In a bowl, whisk together the honey (kneading the packet before opening), 2 tablespoons of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

2 Toast the pepitas:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas in an even layer and cook, without stirring, 1 to 2 minutes, or until lightly browned (be careful, as the pepitas may pop as they cook). Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until toasted. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan. 

Toast the pepitas:
Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the corn kernels; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl; stir in the juice of 1 lime half. Taste, then season with salt and pepper. 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 with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 30 seconds to 1 minute, or until the fish is coated and cooked through. Turn off the heat.

Cook & glaze the fish:
Make the pepita salsa & serve your dish:
5 Make the pepita salsa & serve your dish:

While the fish cooks, in a bowl, combine the toasted pepitas, lime zest, the juice of the remaining lime half, 1 teaspoon of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the salsa to be. Season with salt and pepper. Serve the cooked vegetables topped with the glazed fish and pepita salsa. Enjoy!