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

Tilapia & Brown Butter-Grape Pan Sauce

with Farro & Kale

30 MIN
-$0.05/serving 2 Servings
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600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Shrimp

    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

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    Dietary Information

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

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Tilapia & Brown Butter-Grape Pan Sauce with Farro & Kale
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Semi-Pearled Farro
    • 2 cloves Garlic
    • 2 Tbsps Butter
    • 4 oz Red Seedless Grapes
    • 2 Tbsps Sliced Roasted Almonds
    • 1 bunch Kale
    • 2 Tbsps Rice Vinegar
    time-saving
    tips & techniques
    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 the chopped garlic and chopped kale in a bowl. 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 shrimp
    4 Cook the shrimp

    Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque 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 shrimp and pan sauce. Enjoy!

    Tips from Home Chefs

    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 the chopped garlic and chopped kale in a bowl. 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 shrimp

    Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

    Cook the shrimp
    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 shrimp and pan sauce. Enjoy!

    Finish the farro & serve your dish
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