Veracruz-Style Tilapia & Farro with Zucchini, Tomatoes & Pickled Jalapeño

Veracruz-Style Tilapia & Farro

with Zucchini, Tomatoes & Pickled Jalapeño

Group Created with Sketch. 40 min
WW™ Approved Diabetes Friendly Mediterranean Diet i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving
  • View All
    Nutrition Label
    Download

Our take on fish Veracruz—a specialty from the historic Mexican coastal city—features flaky tilapia fillets cooked in a vibrant fresh tomato sauce filled with pickled jalapeño, capers, raisins, and more. A bed of hearty farro served underneath is perfect for catching every bite of the zesty sauce.
10 green SmartPoints® per serving
9 blue SmartPoints® per serving
5 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

Get Cooking
Blue Apron, a proud supporter of
Ada foodhub logo tm wht spoon
fresh
ingredients
Veracruz-Style Tilapia & Farro with Zucchini, Tomatoes & Pickled Jalapeño
Title
  • 2 Tilapia Fillets
  • ½ cup Semi-Pearled Farro
  • 1 Lemon
  • 4 oz Grape Tomatoes
  • 1 Red Onion
  • 1 Zucchini
  • 1 Tbsp Capers
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 tsp Whole Dried Oregano
  • 1½ Tbsps Golden Raisins
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. 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. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve, peel, and thinly slice the onion. Halve the tomatoes. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind, avoiding the white pith; mince the rind). Quarter and deseed the lemon. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Brown the zucchini:
3 Brown the zucchini:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Transfer to a plate. Wipe out the pan.

Prepare the fish & start the sauce:
4 Prepare the fish & start the sauce:

Pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes and pepper, raisins, and capers. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until the tomatoes are softened and the liquid is slightly reduced in volume. 

Cook the fish & finish the sauce:
5 Cook the fish & finish the sauce:

Add the browned zucchini and 3/4 cup of water to the pan; stir to combine. Carefully top with the prepared fish. Loosely cover the pan with foil and cook, without stirring, 8 to 10 minutes, or until the fish is cooked through.* Turn off the heat and top with the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. 

* An instant-read thermometer should register 145°F.

Finish the farro & serve your dish:
6 Finish the farro & serve your dish:

Meanwhile, to the pot of cooked farro, add the lemon zest and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the cooked fish and sauce over the finished farro. Serve the remaining lemon wedges on the side. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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. 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. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve, peel, and thinly slice the onion. Halve the tomatoes. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind, avoiding the white pith; mince the rind). Quarter and deseed the lemon. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Prepare the ingredients:
Brown the zucchini:
3 Brown the zucchini:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Transfer to a plate. Wipe out the pan.

4 Prepare the fish & start the sauce:

Pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes and pepper, raisins, and capers. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until the tomatoes are softened and the liquid is slightly reduced in volume. 

Prepare the fish & start the sauce:
Cook the fish & finish the sauce:
5 Cook the fish & finish the sauce:

Add the browned zucchini and 3/4 cup of water to the pan; stir to combine. Carefully top with the prepared fish. Loosely cover the pan with foil and cook, without stirring, 8 to 10 minutes, or until the fish is cooked through.* Turn off the heat and top with the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. 

* An instant-read thermometer should register 145°F.

6 Finish the farro & serve your dish:

Meanwhile, to the pot of cooked farro, add the lemon zest and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the cooked fish and sauce over the finished farro. Serve the remaining lemon wedges on the side. Enjoy! 

Finish the farro & serve your dish: