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Spanish-Spiced Tilapia
with Vegetable Farro & Lemon-Garlic Yogurt
30 MIN
2 Servings
From the Test Kitchen
This recipe highlights the bold blend of traditional spices like paprika, coriander, and more that lends smoky flavor to our tilapia—perfectly contrasted by a swoosh of bright, creamy lemon yogurt and a layer of hearty farro mixed with sweet tomatoes and green beans
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories510 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Tilapia Fillets
- ½ cup Semi-Pearled Farro
- 1 14-Ounce Can Whole Datterini Tomatoes
- 2 cloves Garlic
- 1 Lemon
- 6 oz Green Beans
- 2 Scallions
- 2 Tbsps Sliced Roasted Almonds
-
½ oz Sweet Piquante Peppers
- ½ cup Plain Nonfat Greek Yogurt
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
time-saving
tips & techniques
step-by-step
instructions
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 and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Halve the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain the tomatoes. Roughly chop the peppers. Combine in a bowl. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop 1 clove. 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 yogurt, the juice of 2 lemon wedges, and as much of the garlic paste as you’d like. Season with salt and pepper and stir to combine.
3
Cook the fish:
While the farro continues to cook, 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 a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and 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.
4
Cook the vegetables:
In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the halved green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the prepared tomatoes and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Turn off the heat.
5
Finish the farro & serve your dish:
Add the cooked vegetables to the pot of cooked farro; season with salt and pepper and stir to combine. Divide the lemon-garlic yogurt between two dishes; spread into an even layer. Top with the finished farro and cooked fish. Garnish with the almonds and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!
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 and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Halve the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain the tomatoes. Roughly chop the peppers. Combine in a bowl. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop 1 clove. 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 yogurt, the juice of 2 lemon wedges, and as much of the garlic paste as you’d like. Season with salt and pepper and stir to combine.
3
Cook the fish:
While the farro continues to cook, 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 a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and 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.
4
Cook the vegetables:
In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the halved green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the prepared tomatoes and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Turn off the heat.
5
Finish the farro & serve your dish:
Add the cooked vegetables to the pot of cooked farro; season with salt and pepper and stir to combine. Divide the lemon-garlic yogurt between two dishes; spread into an even layer. Top with the finished farro and cooked fish. Garnish with the almonds and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!
Tips from Home Chefs