Spanish-Spiced Tilapia & Farro

with Aioli & Pan Con Tomate

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 540 calories

We’re calling on the bold flavors of Spanish cuisine by seasoning flaky tilapia with traditional spices like paprika, coriander, and more— served alongside our take on pan con tomate (a staple dish of toasted bread topped with garlic and bites of fresh tomato).

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fresh
ingredients
Spanish-Spiced Tilapia & Farro with Aioli & Pan Con Tomate
Title
  • 4 Tilapia Fillets
  • 2 Small Baguettes
  • 1 cup Semi-Pearled Farro
  • ½ lb Grape Tomatoes
  • 2 Scallions
  • 2 cloves Garlic
  • 6 oz Shishito Peppers
  • 1 Lemon
  • 1 pinch Saffron
  • 2 Tbsps Sherry Vinegar
  • 2 Tbsps Mayonnaise
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
step-by-step
instructions
Prepare the ingredients & make the lemon aioli:
1 Prepare the ingredients & make the lemon aioli:

Place an oven rack in the center of the oven, then 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. Cut off and discard the stems of the shishito peppers; cut crosswise into 1-inch pieces. Thinly slice the scallions, separating the white bottoms and hollow green hollow tops. Roughly chop the roasted peppers. Halve the baguettes. Halve the tomatoes; place in a bowl and season with salt and pepper. Quarter and deseed the lemon. Peel 2 cloves of garlic; leaving one clove whole, using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise, the juice of 2 lemon wedges, and up to half the garlic paste. Taste, then season with salt and pepper if desired. 

Char the shishito peppers:
2 Char the shishito peppers:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the shishito pepper pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until charred. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Cook & finish the farro:
3 Cook & finish the farro:

Add the farro and saffron to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the cooked shishito peppers, chopped roasted red peppers, the juice of the remaining lemon wedges, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. 

Cook the fish:
4 Cook the fish:

Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm. 

Toast the baguettes:
5 Toast the baguettes:

Meanwhile, place the halved baguettes, cut side up, on a sheet pan. Drizzle with olive oil; season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and toasted. Transfer to a cutting board. When cool enough to handle, carefully rub the cut sides of the toasted baguettes with the whole garlic clove; discard the clove. 

Make the pan con tomate & serve your dish:
6 Make the pan con tomate & serve your dish:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the seasoned tomatoes. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), remaining garlic paste, and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are broken down and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Evenly top the toasted bread with the cooked tomatoes and a drizzle of olive oil. Carefully cut each piece in half. Serve the finished farro topped with the cooked fish. Garnish with the lemon aioli and sliced green tops of the scallions. Serve the pan con tomate on the side. Enjoy!

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Prepare the ingredients & make the lemon aioli:
1 Prepare the ingredients & make the lemon aioli:

Place an oven rack in the center of the oven, then 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. Cut off and discard the stems of the shishito peppers; cut crosswise into 1-inch pieces. Thinly slice the scallions, separating the white bottoms and hollow green hollow tops. Roughly chop the roasted peppers. Halve the baguettes. Halve the tomatoes; place in a bowl and season with salt and pepper. Quarter and deseed the lemon. Peel 2 cloves of garlic; leaving one clove whole, using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise, the juice of 2 lemon wedges, and up to half the garlic paste. Taste, then season with salt and pepper if desired. 

2 Char the shishito peppers:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the shishito pepper pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until charred. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Char the shishito peppers:
Cook & finish the farro:
3 Cook & finish the farro:

Add the farro and saffron to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the cooked shishito peppers, chopped roasted red peppers, the juice of the remaining lemon wedges, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. 

4 Cook the fish:

Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm. 

Cook the fish:
Toast the baguettes:
5 Toast the baguettes:

Meanwhile, place the halved baguettes, cut side up, on a sheet pan. Drizzle with olive oil; season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and toasted. Transfer to a cutting board. When cool enough to handle, carefully rub the cut sides of the toasted baguettes with the whole garlic clove; discard the clove. 

6 Make the pan con tomate & serve your dish:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the seasoned tomatoes. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), remaining garlic paste, and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are broken down and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Evenly top the toasted bread with the cooked tomatoes and a drizzle of olive oil. Carefully cut each piece in half. Serve the finished farro topped with the cooked fish. Garnish with the lemon aioli and sliced green tops of the scallions. Serve the pan con tomate on the side. Enjoy!

Make the pan con tomate & serve your dish: