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In this dish, flaky fish fillets get bold flavor and a hint of crunchy texture from a coating of togarashi, plus a hint of bright citrus thanks to the ponzu sauce we’re mixing with mayo to drizzle atop the fish and vegetables.
12 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Medium dice the cucumbers. Peel the radish; halve lengthwise, then thinly slice crosswise. In a large bowl, combine the diced cucumbers and sliced radish. In a separate bowl, whisk together the mayonnaise and ponzu sauce. Taste, then season with salt and pepper if desired.
In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin. Cover to keep warm.
Meanwhile, in a bowl, whisk together the sugar, vinegar, and sesame oil until the sugar has dissolved. Add to the bowl of prepared cucumbers and radish; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
Meanwhile, pat the tilapia dry with paper towels. Season on both sides with salt, pepper, and all but a pinch of the togarashi. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat. Serve the finished rice topped with the cooked tilapia, marinated vegetables (including any liquid), and ponzu mayo. Garnish with the remaining togarashi. Enjoy!
*An instant-read thermometer should register 145°F.
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