Spicy Maple Glazed Tilapia with Fig & Roasted Vegetable Rice

Spicy Maple Glazed Tilapia

with Fig & Roasted Vegetable Rice

35 MIN
-$0.05/serving 2 Servings
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  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
  • with Shrimp

    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

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

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Spicy Maple Glazed Tilapia with Fig & Roasted Vegetable Rice
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Brown Rice
    • 6 oz Green Beans
    • 3 oz Radishes
    • 2 Dried Turkish Figs
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 2 tsps Gochujang
    • 1 Tbsp Apple Cider Vinegar
    • 1½ Tbsps Maple Syrup
    • 4 oz Sweet Peppers
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    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 shrimp
    4 Cook & glaze the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat.

    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 shrimp (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    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 shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat.

    Cook & glaze the shrimp
    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 shrimp (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!

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