Spanish-Spiced Tilapia with Vegetable Farro & Lemon-Garlic Yogurt

Spanish-Spiced Tilapia

with Vegetable Farro & Lemon-Garlic Yogurt

Group Created with Sketch. 30 min 7 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 510 Cals/serving
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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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Spanish-Spiced Tilapia with Vegetable Farro & Lemon-Garlic Yogurt
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Cook the farro:
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. 

Prepare the ingredients:
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. 

Cook the fish:
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. 

Cook the vegetables:
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. 

Finish the farro & serve your dish:
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! 

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Cook the farro:
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. 

Prepare the ingredients:
Cook the fish:
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. 

Cook the vegetables:
Finish the farro & serve your dish:
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!