Southern-Spiced Tilapia

with Barbecue Farro & Scallion Mayo

30 MIN

+$1.45/serving 4 Servings

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with Shrimp

From the Test Kitchen

We’re serving our zesty spiced tilapia with a hearty side of farro, elevated by a few simple twists. We’re tossing the cooked grain with barbecue sauce for a hint of tanginess, then stirring in tender roasted poblano peppers and broccoli for textural contrast.
12 green SmartPoints® per serving
11 blue SmartPoints® per serving
7 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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
1 cup Semi-Pearled Farro
½ lb Grape Tomatoes
2 Poblano Peppers
4 Scallions
2 cloves Garlic
1 lb Broccoli
½ cup Barbecue Sauce
¼ cup Mayonnaise
2 Tbsps Pickled Peruvian Peppers
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
2 Tbsps Vegetarian Worcestershire Sauce

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the farro

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Once boiling, add the farro to the pot. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the barbecue sauce and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Cover to keep warm.

2 Prepare the ingredients & marinate the tomatoes

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl. Add the worcestershire sauce and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the stems of the poblano peppers. Halve the lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands immediately after handling.

3 Roast the vegetables

Place the broccoli florets and diced peppers on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Make the scallion mayo

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced scallions and chopped garlic; season with salt and pepper. Cook, stirring constantly, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a medium bowl (including any oil from the pan). Stir in the mayonnaise and 1 tablespoon of water. Taste, then season with salt and pepper if desired. Wipe out the pan.

5 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot.Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

6 Finish the farro & serve your dish

To the pot of dressed farro, add the roasted vegetables and marinated tomatoes (including any liquid); stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked shrimp. Garnish with the scallion mayo and pickled peppers. Enjoy!