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

Veracruz-Style Tilapia & Farro

with Zucchini, Tomatoes & Pickled Jalapeño

40 MIN
2 Servings
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Vegetarian
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Pescatarian
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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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
How To: Quarter and Deseed a Lemon
How to Cook Your Grains "Pasta" Style
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Veracruz-Style Tilapia & Farro

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:
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