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Tilapia & Savory Tomato Jam
with Asparagus & Crispy Onions
35 MIN
+$6.99/serving
4 Servings
From the Test Kitchen
To build layers of bright flavor in this dish, you'll make a savory tomato jam by cooking down fresh, juicy tomatoes with a touch of red pepper flakes for a kick of satisfying heat, then mixing in piquant whole grain mustard––perfect for spooning over simply seared tilapia fillets.
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NutritionPER SERVING
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Calories510 Cals (est.)
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fresh
ingredients
Title
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4 Tilapia Fillets
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1 cup Long Grain White Rice
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2 cloves Garlic
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½ lb Grape Tomatoes
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¾ lb Asparagus
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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⅓ cup Crispy Onions
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2 Tbsps Whole Grain Dijon Mustard
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4 Tbsps Crème Fraîche
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2 Tbsps Apple Cider Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Peel and roughly chop 2 cloves of garlic.
2
Cook & finish the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the crème fraîche.
3
Make the tomato jam
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned tomatoes, 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 4 to 5 minutes, or until softened. Transfer to a bowl; add the mustard and stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Rinse and 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.* Leaving any browned bits (or fond) in the pan, transfer to two plates.
5
Cook the asparagus & serve your dish
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 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. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the finished rice and cooked asparagus. Top the fish with the tomato jam. Garnish with the crispy onions. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Peel and roughly chop 2 cloves of garlic.
2
Cook & finish the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the crème fraîche.
3
Make the tomato jam
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned tomatoes, 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 4 to 5 minutes, or until softened. Transfer to a bowl; add the mustard and stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Rinse and 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.* Leaving any browned bits (or fond) in the pan, transfer to two plates.
5
Cook the asparagus & serve your dish
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 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. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the finished rice and cooked asparagus. Top the fish with the tomato jam. Garnish with the crispy onions. Enjoy!
Tips from Home Chefs