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Seared Tilapia & Pickled Pepper Relish
with Farro, Corn, & Tomato Salad
35 minWellness at Blue Apron
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4 Servings
- Est. 570 Cals/serving
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Flaky tilapia is topped with a quick and easy relish made from pickled peppers and almonds, for tangy-sweet contrast and a bit of crunch in each bite. We’re serving it over a bed of nutty farro and seasonal vegetables, brought together by rich crème fraîche just before serving.
Get Cooking
fresh
ingredients
Title
-
4 Tilapia Fillets
- 1 cup Semi-Pearled Farro
- 3 ears Of Corn
- 2 cloves Garlic
- 1 Tbsp Capers
- 1 bunch Chives
- 2 Tbsps Crème Fraîche
- ¼ tsp Crushed Red Pepper Flakes
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1 oz Sweet Piquante Peppers
- 2 Tbsps Roasted Almonds
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½ lb Cocktail Tomatoes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients & make the relish:
While the farro cooks, wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic, then roughly chop. Depending on their size, quarter or halve the tomatoes into bite-sized pieces; place in a bowl and season with salt and pepper. Thinly slice the chives. Roughly chop the peppers and almonds. Place in a bowl with 2 tablespoons of olive oil. Stir to combine. Season with salt and pepper to taste.
3
Cook the fish:
While the farro continues to cook, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm.
4
Cook the vegetables:
Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers, 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 occasionally, 1 to 2 minutes, or until softened. Add the seasoned tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until combined. Turn off the heat. Season with salt and pepper to taste.
5
Finish the farro & serve your dish:
Add the cooked vegetables and crème fraîche to the pot of cooked farro. Stir to combine; season with salt and pepper to taste. Serve the finished farro topped with the cooked fish and relish. Garnish with the sliced chives. Enjoy!
1
Cook the farro:
Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients & make the relish:
While the farro cooks, wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic, then roughly chop. Depending on their size, quarter or halve the tomatoes into bite-sized pieces; place in a bowl and season with salt and pepper. Thinly slice the chives. Roughly chop the peppers and almonds. Place in a bowl with 2 tablespoons of olive oil. Stir to combine. Season with salt and pepper to taste.
3
Cook the fish:
While the farro continues to cook, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm.
4
Cook the vegetables:
Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers, 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 occasionally, 1 to 2 minutes, or until softened. Add the seasoned tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until combined. Turn off the heat. Season with salt and pepper to taste.
5
Finish the farro & serve your dish:
Add the cooked vegetables and crème fraîche to the pot of cooked farro. Stir to combine; season with salt and pepper to taste. Serve the finished farro topped with the cooked fish and relish. Garnish with the sliced chives. Enjoy!
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