Spicy Maple Glazed Tilapia with Fig & Roasted Vegetable Rice

Spicy Maple Glazed Tilapia

with Fig & Roasted Vegetable Rice

35 MIN
2 Servings
Wellness at Blue Apron
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Available Options

  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
    Wellness
    • with Tilapia

    From the Test Kitchen

    You’ll give flaky fish fillets a flavorful lift by basting them in the pan with a rich glaze of maple syrup and gochujang—a savory paste made from chiles and fermented soybeans. It all comes together over a robust, hearty mix of brown rice and roasted vegetables.
    14 green SmartPoints® per serving
    13 blue SmartPoints® per serving
    8 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 Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    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
    Spicy Maple Glazed Tilapia with Fig & Roasted Vegetable Rice
    Title
    • 2 Tilapia Fillets
    • ½ cup Brown Rice
    • 6 oz Green Beans
    • 3 oz Radishes
    • 2 Dried Turkish Figs
    • 2 tsps Gochujang
    • 1½ Tbsps Maple Syrup
    • 1 Tbsp Apple Cider Vinegar
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 4 oz Sweet Peppers
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    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 and the fresh produce. Cut off and discard any stem ends from the green beans; halve crosswise. Quarter the radishes lengthwise. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Roughly chop the figs; place in a bowl. Add the vinegar; stir to coat. In a separate bowl, combine the maple syrup, 2 tablespoons of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Whisk to combine.

    Cook the rice
    2 Cook the rice

    Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil; season with salt and pepper.

    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, place the halved green beans, quartered radishes, and diced peppers on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 9 to 11 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook & glaze the tilapia
    4 Cook & glaze the tilapia

    Pat the tilapia 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the tilapia, 1 to 2 minutes, or until the tilapia is coated and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    To the pot of cooked rice, add the roasted vegetables and dressed figs (including any liquid); stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the glazed tilapia (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Spicy Maple Glazed Tilapia

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    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 and the fresh produce. Cut off and discard any stem ends from the green beans; halve crosswise. Quarter the radishes lengthwise. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Roughly chop the figs; place in a bowl. Add the vinegar; stir to coat. In a separate bowl, combine the maple syrup, 2 tablespoons of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Whisk to combine.

    2 Cook the rice

    Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil; season with salt and pepper.

    Cook the rice
    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, place the halved green beans, quartered radishes, and diced peppers on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 9 to 11 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    4 Cook & glaze the tilapia

    Pat the tilapia 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the tilapia, 1 to 2 minutes, or until the tilapia is coated and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook & glaze the tilapia
    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    To the pot of cooked rice, add the roasted vegetables and dressed figs (including any liquid); stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the glazed tilapia (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!

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