Tilapia & Savory Tomato Jam with Asparagus & Crispy Onions

Tilapia & Savory Tomato Jam

with Asparagus & Crispy Onions

35 MIN
+$1.45/serving 4 Servings
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  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    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 simple seared tilapia fillets.
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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Tilapia & Savory Tomato Jam with Asparagus & Crispy Onions
    Title
    • 4 Skin-On Salmon Fillets
    • 1 cup Long Grain White Rice
    • 2 cloves Garlic
    • ½ lb Grape Tomatoes
    • ¾ lb Asparagus
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Bell Pepper
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 Tbsps Apple Cider Vinegar
    • ⅓ cup Crispy Onions
    • 2 Tbsps Whole Grain Dijon Mustard
    • 4 Tbsps Crème Fraîche
    time-saving
    tips & techniques
    Prepare the ingredients
    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. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

    Cook the rice
    2 Cook 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. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Make the tomato jam
    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 (carefully, as the liquid may splatter), 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 with foil to keep warm. Rinse and wipe out the pan.

    Cook the fish
    4 Cook the fish

    Pat the fish dry with paper towels; season on both sides with salt and pepper. Season only on the skinless side with the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm.

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

    Cook the vegetables & serve your dish
    5 Cook the vegetables & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 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 vegetables. Top the fish with the tomato jam. Garnish with the crispy onions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    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. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

    2 Cook 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. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the rice
    Make the tomato jam
    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 (carefully, as the liquid may splatter), 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 with foil 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 and pepper. Season only on the skinless side with the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm.

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

    Cook the fish
    Cook the vegetables & serve your dish
    5 Cook the vegetables & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 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 vegetables. Top the fish with the tomato jam. Garnish with the crispy onions. Enjoy!

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