Seared Tilapia & Pickled Pepper Relish

with Farro, Corn & Tomato Salad

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    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories Group 22 Created with Sketch.
    Nutrition Label
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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. A toothsome bed of nutty farro, tossed with sweet corn and fresh, juicy tomatoes, rounds out the dish on a hearty note.

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instructions
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:

While the farro cooks, 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. Roughly chop the almonds. Combine 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:

While the farro continues to cook, 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-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 foil to keep warm.

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 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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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:

While the farro cooks, 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. Roughly chop the almonds. Combine 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:

While the farro continues to cook, 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-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 foil to keep warm.

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 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!