Seared Tilapia & Pickled Pepper Relish with Farro, Corn & Tomato Salad

Seared Tilapia & Pickled Pepper Relish

with Farro, Corn & Tomato Salad

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    From the Test Kitchen

    DID YOU CUSTOMIZE IT?
    If you chose a customized option for this recipe, visit the Current tab in the Blue Apron app or at blueapron.com for ingredients and instructions tailored to you.

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
    fresh
    ingredients
    Seared Tilapia & Pickled Pepper Relish with Farro, Corn & Tomato Salad
    Title
    • 4 Skin-On Salmon Fillets
    • 1 cup Semi-Pearled Farro
    • 2 cloves Garlic
    • ½ lb Grape Tomatoes
    • 2 oz Arugula
    • 1 bunch Chives
    • 4 ears Of Corn
    • 1 Tbsp Capers
    • 2 Tbsps Crème Fraîche
    • 1 oz Sweet Piquante Peppers
    • 2 Tbsps Roasted Almonds
    • ¼ tsp Crushed Red Pepper Flakes
    Cook the farro
    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.

    Prepare the ingredients & make the relish
    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. 

    Cook the fish
    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 .

    Cook the vegetables
    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.

    Finish the farro & serve your dish
    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!  

    Tips from Home Chefs

    Cook the farro
    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. 

    Prepare the ingredients & make the relish
    Cook the fish
    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.

    Cook the vegetables
    Finish the farro & serve your dish
    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!  

    Browse Steps
    1 of 5