Sweet & Savory Glazed Fish

over Barley, Snow Peas & Mushrooms

35 MIN

2 Servings

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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, rice vinegar, and miso paste—a staple of Japanese cuisine made from fermented soybeans. It all comes together over a robust, hearty mix of barley and sautéed vegetables.
17 green SmartPoints® per serving
12 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

½ cup Pearled Barley
1 Persian Cucumber
4 oz Cremini Mushrooms
2 cloves Garlic
1½ Tbsps Maple Syrup Or Spicy Maple Syrup
1 Tbsp Sweet White Miso Paste
1 Tbsp Rice Vinegar
1 Tbsp Sesame Oil
4 oz Snow Peas
2 Tbsps Coconut Aminos (Seasoning Sauce)
2 Tilapia Or Skin-On Salmon Fillets
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the barley:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients & make the glaze:

Meanwhile, wash and dry the fresh produce. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add half the vinegar and season with salt and pepper. Stir to combine. Cut the mushrooms into bite-sized pieces. Halve the snow peas crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the miso paste, maple syrup, remaining vinegar, and 2 tablespoons of water.

3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the halved peas, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the coconut aminos. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook & glaze the fish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned fish (if you received salmon, start skin-side up). Cook 3 to 5 minutes on the first side. Flip and cook 1 to 2 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat.

*An instant-read thermometer should register 145°F.

5 Finish the barley & serve your dish:

Add the cooked vegetables to the pot of cooked barley; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the glazed fish (including any glaze from the pan). Garnish with the dressed cucumber (including any liquid). Enjoy!