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Seared Tilapia & Ancho-Honey Glaze
with Toasted Pepita & Jalapeño Salsa
35 MIN
2 Servings
From the Test Kitchen
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.
10 green SmartPoints® per serving
5 blue SmartPoints® per serving
5 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD
Dietary Information
WW Recommended
Carb Conscious
Mediterranean Diet
600 Calories Or Less
-
NutritionPER SERVING
-
Calories420 Cals (est.)
View Full Nutrition
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fresh
ingredients
Title
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2 Tilapia Fillets
-
1 Lime
-
2 ears Of Corn
-
4 oz Grape Tomatoes
-
1 Zucchini
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1 oz Sliced Pickled Jalapeño Pepper
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1 Tbsp Ancho Chile Paste
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2 Tbsps Raw Pepitas
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2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
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 the husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Halve the lime crosswise. Roughly chop the pepper. Thoroughly 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; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they cook). Transfer to a bowl and immediately season with salt. Wipe out the pan.
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 if desired. 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 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.
*An instant-read thermometer should register 145°F.
5
Make the pepita salsa & serve your dish
Meanwhile, to the bowl of toasted pepitas, add the 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. Stir to combine. Serve the cooked vegetables topped with the glazed fish and pepita salsa. Enjoy!
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 the husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Halve the lime crosswise. Roughly chop the pepper. Thoroughly 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; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they cook). Transfer to a bowl and immediately season with salt. Wipe out the pan.
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 if desired. 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 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.
*An instant-read thermometer should register 145°F.
5
Make the pepita salsa & serve your dish
Meanwhile, to the bowl of toasted pepitas, add the 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. Stir to combine. Serve the cooked vegetables topped with the glazed fish and pepita salsa. Enjoy!
Tips from Home Chefs