Tilapia & Orange-Jalapeño Salsa

with Quinoa & Carrot Salad

35 MIN

2 Servings

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with Tilapia

From the Test Kitchen

For a hearty accompaniment to our spiced fish fillets, we’re serving them over a bed of tricolor quinoa tossed with sautéed carrots, plus a layer of creamy yogurt for cooling contrast. It all gets a bright, zesty lift from a juicy orange and pickled jalapeño salsa served on top.
2-11 PersonalPoints range per serving
To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint 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

580 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Tilapia Fillets
½ cup Tricolor Quinoa
6 oz Carrots
1 Navel Orange
2 cloves Garlic
2 Scallions
3 Tbsps Roasted Peanuts
½ cup Plain Nonfat Greek Yogurt
1 Tbsp Red Wine Vinegar
1 oz Sliced Pickled Jalapeño Pepper
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the salsa

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and medium dice the orange. Roughly chop the peanuts. Roughly chop the pepper; thoroughly wash your hands immediately after handling. In a bowl, combine the diced orange, sliced green tops of the scallions, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the quinoa

Add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

3 Cook the carrots

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until 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 on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Finish & serve your dish

To the pot of cooked quinoa, add the cooked carrots and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper; divide between two plates and spread in an even layer. Serve the seasoned yogurt topped with the finished quinoa, cooked fish, and orange salsa. Garnish with the chopped peanuts. Enjoy!