Seared Tilapia & Ponzu Mayo with Marinated Vegetables & Garlic Rice

Seared Tilapia & Ponzu Mayo

with Marinated Vegetables & Garlic Rice

25 MIN
+$1.45/serving 4 Servings
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  • 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

    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.
    16 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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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Seared Tilapia & Ponzu Mayo with Marinated Vegetables & Garlic Rice
    Title
    • 4 Skin-On Salmon Fillets
    • 2 cloves Garlic
    • 4 Persian Cucumbers
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 Tbsps Mirin (Salted Cooking Wine)
    • 1 Tbsp Sugar
    • 2 Tbsps Rice Vinegar
    • 2 Tbsps Vegetarian Ponzu Sauce
    • ¼ cup Mayonnaise
    • 1 Tbsp Sesame Oil
    • 1 cup Long Grain White Rice
    • 1 Watermelon Radish
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    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.

    Cook & finish the rice
    2 Cook & finish the rice

    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.

    Marinate the vegetables
    3 Marinate the vegetables

    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.

    Cook the fish & serve your dish
    4 Cook the fish & serve your dish

    Meanwhile, pat the salmon 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 until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. Serve the finished rice topped with the cooked salmon, marinated vegetables (including any liquid), and ponzu mayo. Garnish with the remaining togarashi. Enjoy!


    *An instant-read thermometer should register 145°F.

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    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.

    2 Cook & finish the rice

    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.

    Cook & finish the rice
    Marinate the vegetables
    3 Marinate the vegetables

    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.

    4 Cook the fish & serve your dish

    Meanwhile, pat the salmon 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 until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. Serve the finished rice topped with the cooked salmon, marinated vegetables (including any liquid), and ponzu mayo. Garnish with the remaining togarashi. Enjoy!


    *An instant-read thermometer should register 145°F.

    Cook the fish & serve your dish
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