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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • 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.

    Get Cooking

    Dietary 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