Veracruz-Style Tilapia with Zucchini Farro

Veracruz-Style Tilapia

with Zucchini Farro

Group Created with Sketch. 45 min
WW™ Approved Diabetes Friendly 500 Calories Or Less Mediterranean Diet i
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Recipe only available for Friday delivery.
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Mediterranean Diet
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 420 Cals/serving

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.
9 green SmartPoints® per serving
8 blue SmartPoints® per serving
3 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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ingredients
Veracruz-Style Tilapia with Zucchini Farro
Title
  • 4 Tilapia Fillets
  • 1 cup Semi-Pearled Farro
  • 2 Zucchini
  • 1 Red Onion
  • ½ lb Grape Tomatoes
  • 1 Lemon
  • 1 Tbsp Capers
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 3 Tbsps Golden Raisins
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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. Quarter and deseed the lemon. Halve the tomatoes. Roughly chop the pepper. Thoroughly wash your hands immediately after handling the pepper. 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.

Cook the zucchini:
3 Cook the zucchini:

In a large 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. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

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

Meanwhile, pat the fish dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. 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 and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly softened. 

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

To the pan, add 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Stir to combine. Top with the seasoned fish. Loosely cover the pan with foil and cook, without stirring, 8 to 10 minutes, or until the liquid is thickened and the fish is cooked through.* Turn off the heat. Evenly 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:

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

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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. Quarter and deseed the lemon. Halve the tomatoes. Roughly chop the pepper. Thoroughly wash your hands immediately after handling the pepper. 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:
Cook the zucchini:
3 Cook the zucchini:

In a large 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. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

4 Prepare the fish & start the sauce:

Meanwhile, pat the fish dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. 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 and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly softened. 

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

To the pan, add 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Stir to combine. Top with the seasoned fish. Loosely cover the pan with foil and cook, without stirring, 8 to 10 minutes, or until the liquid is thickened and the fish is cooked through.* Turn off the heat. Evenly 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:

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

Finish the farro & serve your dish: