Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Tilapia & Brown Butter-Grape Pan Sauce
with Farro & Kale
30 MIN
2 Servings
From the Test Kitchen
In this seasonal 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.
12 green SmartPoints® per serving
11 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD
Dietary Information
WW Recommended
Carb Conscious
-
NutritionPER SERVING
-
Calories610 Cals (est.)
View Full Nutrition
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
Title
-
2 Tilapia Fillets
-
½ cup Semi-Pearled Farro
-
2 cloves Garlic
-
4 oz Red Seedless Grapes
-
1 bunch Kale
-
2 Tbsps Butter
-
2 Tbsps Sliced Roasted Almonds
-
2 Tbsps Rice Vinegar
time-saving
tips & techniques
step-by-step
instructions
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 the chopped garlic and chopped kale in a bowl. Halve the grapes.
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, 2 to 3 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 tilapia
Pat the tilapia 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 tilapia. 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.
*An instant-read thermometer should register 145°F.
5
Make the pan sauce
In the pan of reserved fond, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 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 tilapia and pan sauce. Enjoy!
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 the chopped garlic and chopped kale in a bowl. Halve the grapes.
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, 2 to 3 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 tilapia
Pat the tilapia 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 tilapia. 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.
*An instant-read thermometer should register 145°F.
5
Make the pan sauce
In the pan of reserved fond, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 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 tilapia and pan sauce. Enjoy!
Tips from Home Chefs