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

Seared Tilapia & Pickled Pepper Relish

with Farro, Corn & Tomato Salad

Group Created with Sketch. 35 min
WW™ Approved Carb Conscious i
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 520 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.
15 green SmartPoints® per serving
10 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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ingredients
Seared Tilapia & Pickled Pepper Relish with Farro, Corn & Tomato Salad
Title
  • 4 Tilapia Fillets
  • 1 cup Semi-Pearled Farro
  • 2 cloves Garlic
  • ½ lb Grape Tomatoes
  • 4 ears Of Corn
  • 2 oz Arugula
  • 1 bunch Chives
  • 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 the 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 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-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.

*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!  

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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

Meanwhile, wash and dry the fresh produce. Remove the 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 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-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.

*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!