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In this dish, flaky tilapia fillets get bold flavor and a hint of crunchy texture from a coating of togarashi before being cooked in a sweet, citrusy honey-ponzu sauce. You'll serve the fish alongside bell pepper and bok choy (cooked in sesame oil for added umami flavor) and hearty brown rice.
4-12 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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Remove the honey from the refrigerator to bring to room temperature. Peel and roughly chop 2 cloves of garlic. In a small pot, combine the rice, half the chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, combine the honey (kneading the packet before opening), ponzu sauce, demi-glace, and 1/4 cup of water; season with salt and pepper.
In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced peppers, chopped bok choy, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the togarashi 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, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any sauce from the pan) with the cooked rice and cooked vegetables. Garnish with the sesame seeds. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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