Tilapia & Brown Butter-Grape Pan Sauce with Farro & Kale

Tilapia & Brown Butter-Grape Pan Sauce

with Farro & Kale

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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In this early autumn dish, seared tilapia gets an elevated topping of juicy grapes and crunchy almonds quickly cooked in brown butter (simply butter that has been heated to a deep golden brown to develop a deliciously toasty, nutty flavor), which also lends its incredible richness to a hearty bed of farro and kale.

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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. Cover to keep warm. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Combine in a bowl. Remove and discard any stems from the grapes; halve the grapes. 


Cook the kale:
3 Cook the kale:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared garlic and kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add half the vinegar (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Cook the fish:
4 Cook the fish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons 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. 

Make the pan sauce:
5 Make the pan sauce:

In the pan of reserved fond, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the halved grapes, almonds, and remaining vinegar (carefully, as the liquid may splatter). Taste, then season with salt and pepper if desired. 

Finish the farro & serve your dish:
6 Finish the farro & serve your dish:

To the pot of cooked farro, add the cooked kale and 2 teaspoons of olive oil; season with salt and pepper. Stir to combine. Serve the finished farro topped with the cooked fish and pan sauce. 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. Cover to keep warm. 

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Combine in a bowl. Remove and discard any stems from the grapes; halve the grapes. 


Prepare the ingredients:
Cook the kale:
3 Cook the kale:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared garlic and kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add half the vinegar (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook the fish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons 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. 

Cook the fish:
Make the pan sauce:
5 Make the pan sauce:

In the pan of reserved fond, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the halved grapes, almonds, and remaining vinegar (carefully, as the liquid may splatter). Taste, then season with salt and pepper if desired. 

6 Finish the farro & serve your dish:

To the pot of cooked farro, add the cooked kale and 2 teaspoons of olive oil; season with salt and pepper. Stir to combine. Serve the finished farro topped with the cooked fish and pan sauce. Enjoy!

Finish the farro & serve your dish: