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Seared Tilapia & Pickled Pepper Relish
with Farro, Corn & Tomato Salad
35 MIN
4 Servings
From the Test Kitchen
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Dietary Information
Carb Conscious
-
NutritionPER SERVING
-
Calories540 Cals (est.)
fresh
ingredients
Title
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4 Skin-On Salmon Fillets
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1 cup Semi-Pearled Farro
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2 cloves Garlic
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½ lb Grape Tomatoes
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2 oz Arugula
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1 bunch Chives
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4 ears Of Corn
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1 Tbsp Capers
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2 Tbsps Crème Fraîche
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1 oz Sweet Piquante Peppers
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2 Tbsps Roasted Almonds
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¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
1
Cook the farro
Fill a medium pot 3/4 of the way up with salted water; cover and heat 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
Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the chives. Roughly chop the peppers and almonds. Combine the chopped peppers and chopped almonds in a bowl; add 2 tablespoons of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.
3
Cook the fish
Pat the fish dry with paper towels; season with salt and pepper on both sides.In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
*An instant-read thermometer should register 145°F .
4
Cook the vegetables
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). 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 slightly softened. Add the seasoned tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the farro & serve your dish
To the pot of cooked farro, add the arugula, cooked vegetables, and crème fraîche. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish and relish. Garnish with the sliced chives. Enjoy!
1
Cook the farro
Fill a medium pot 3/4 of the way up with salted water; cover and heat 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
Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the chives. Roughly chop the peppers and almonds. Combine the chopped peppers and chopped almonds in a bowl; add 2 tablespoons of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.
3
Cook the fish
Pat the fish dry with paper towels; season with salt and pepper on both sides.In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
*An instant-read thermometer should register 145°F .
4
Cook the vegetables
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). 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 slightly softened. Add the seasoned tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the farro & serve your dish
To the pot of cooked farro, add the arugula, cooked vegetables, and crème fraîche. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish and relish. Garnish with the sliced chives. Enjoy!
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