Seared Tilapia & Creamy Cilantro Sauce with Vegetable Barley & Pepitas

Seared Tilapia & Creamy Cilantro Sauce

with Vegetable Barley & Pepitas

35 MIN
2 Servings
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    includes 2 Sustainably Sourced Tilapia Fillets
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    From the Test Kitchen

    In this dish, flaky tilapia fillets are seared with a coating of our Mexican-spice blend, then served over a bed of barley tossed with spinach and marinated carrots. It’s all topped with a mix of crème fraîche and herbaceous cilantro sauce.
    10-12 PersonalPoints range per serving
    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.
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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    fresh
    ingredients
    Seared Tilapia & Creamy Cilantro Sauce with Vegetable Barley & Pepitas
    Title
    • 2 Tilapia Fillets
    • ½ cup Pearled Barley
    • 6 oz Carrots
    • 1 Lime
    • 3 oz Baby Spinach
    • ¼ cup Cilantro Sauce
    • 2 Tbsps Raw Pepitas
    • 2 Tbsps Crème Fraîche
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 tsps Honey
    time-saving
    tips & techniques
    Cook the barley
    1 Cook the barley

    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. Once boiling, add the barley and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Halve the lime crosswise. In a large bowl, whisk together the honey (kneading the packet before opening), the juice of both lime halves and 1 tablespoon of olive oil. Add the grated carrots and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the crème fraîche and half the cilantro sauce. Taste, then season with salt and pepper if desired.

    Toast the pepitas
    3 Toast the pepitas

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until golden brown (be careful, as the pepitas may pop as they toast). Transfer to a plate and immediately season with salt. Wipe out the pan.

    Cook the fish
    4 Cook the fish

    Once the barley has cooked about 20 minutes, 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 a drizzle of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Finish the barley & serve your dish
    5 Finish the barley & serve your dish

    To the pot of cooked barley, add the spinach, marinated carrots (including the liquid), and remaining cilantro sauce. Stir to combine; taste, then season with salt and pepper if desired. Serve the cooked fish over the finished barley. Top with the creamy cilantro sauce and toasted pepitas. Enjoy!

    Tips from Home Chefs

    Cook the barley
    1 Cook the barley

    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. Once boiling, add the barley and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Halve the lime crosswise. In a large bowl, whisk together the honey (kneading the packet before opening), the juice of both lime halves and 1 tablespoon of olive oil. Add the grated carrots and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the crème fraîche and half the cilantro sauce. Taste, then season with salt and pepper if desired.

    Prepare the ingredients
    Toast the pepitas
    3 Toast the pepitas

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until golden brown (be careful, as the pepitas may pop as they toast). Transfer to a plate and immediately season with salt. Wipe out the pan.

    4 Cook the fish

    Once the barley has cooked about 20 minutes, 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 a drizzle of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish
    Finish the barley & serve your dish
    5 Finish the barley & serve your dish

    To the pot of cooked barley, add the spinach, marinated carrots (including the liquid), and remaining cilantro sauce. Stir to combine; taste, then season with salt and pepper if desired. Serve the cooked fish over the finished barley. Top with the creamy cilantro sauce and toasted pepitas. Enjoy!

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