Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Tilapia & Creamy Cilantro Sauce
with Vegetable Barley & Pepitas
35 MIN
+$0.95/serving
2 Servings
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.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
-
NutritionPER SERVING
-
Calories780 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Skin-On Salmon Fillets
-
½ cup Pearled Barley
-
6 oz Carrots
-
3 oz Baby Spinach
-
1 Lime
-
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
step-by-step
instructions
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.
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 and pepper. Season only on the skinless side with 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, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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!
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.
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 and pepper. Season only on the skinless side with 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, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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