Spanish-Spiced Tilapia & Farro Salad

Spanish-Spiced Tilapia & Farro Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Blue Apron
Summary

For a hearty accompaniment to flaky, spiced tilapia, we’re serving it over a bed of nutty farro tossed with sautéed green beans, pickled peppers, and briny olives.


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  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    2 Servings
  • Serving size
    1/2 serving
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/2 serving
  • Amount per serving Calories 570

  • Total Fat 22g
    • Saturated Fat 4g
    • Trans Fat 0g
  • Cholesterol 70mg
  • Sodium 320mg
  • Total Carbohydrate 60g
    • Dietary Fiber 10g
    • Total Sugars 20g
    • Added Sugars 1g
  • Protein 36g
  • Potassium 540mg
Ingredients

Ingredients

  • semi-pearled farro
    1/2 cup
  • red onion
    1
  • fresh green beans
    6 oz
  • navel orange
    1
  • castelvetrano olives
    1 oz
  • sweet piquante peppers
    1/2 oz
  • olive oil (divided use)
    4 tsp
  • water (divided use)
    4 tbsp
  • sweet paprika
    1 tsp
  • ground cumin
    1/4 tsp
  • ground coriander
    1/4 tsp
  • dried oregano
    1/4 tsp
  • cayenne pepper
    1/4 tsp
  • ground cinnamon
    1/8 tsp
  • tilapia
    2 (5-oz) fillets
  • golden raisins
    3 tbsp
Directions

Directions

  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 and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.

    <b>Cook the farro: </b>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 and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.
  2. Prepare the ingredients: Meanwhile, wash and dry fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem ends of the green beans; halve crosswise. Peel and medium dice the orange. Pit and roughly chop the olives. Roughly chop the peppers.

    <b>Prepare the ingredients: </b>Meanwhile, wash and dry fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem ends of the green beans; halve crosswise. Peel and medium dice the orange. Pit and roughly chop the olives. Roughly chop the peppers.
  3. Cook the green beans: In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the halved green beans and half the diced onion in an even layer; season with salt (optional) and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the liquid has cooked off. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

    <b>Cook the green beans: </b>In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the halved green beans and half the diced onion in an even layer; season with salt (optional) and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the liquid has cooked off. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.
  4. Cook the fish: Combine the spices (paprika, cumin, coriander, oregano, cayenne, and cinnamon) in a small bowl. Pat the fish dry with paper towels; season on both sides with salt (optional), pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
    * An instant-read thermometer should register 145°F.

    <b>Cook the fish: </b>Combine the spices (paprika, cumin, coriander, oregano, cayenne, and cinnamon) in a small bowl. Pat the fish dry with paper towels; season on both sides with salt (optional), pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and
cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
<br><i>* An instant-read thermometer should register 145°F.</i>
  5. Make the pan sauce & serve your dish: Add the remaining diced onion and 1 teaspoon of olive oil to the pan of reserved fond; season with salt (optional) and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened. Add the raisins, diced orange, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until combined and most of the liquid has cooked off. Turn off the heat. To the bowl of cooked green beans, add the cooked farro, chopped olives, chopped peppers, and 1 teaspoon of olive oil. Season with salt (optional) and pepper; stir to combine. Serve the finished farro topped with the cooked fish and pan sauce. Enjoy!

    <b>Make the pan sauce & serve your dish: </b>Add the remaining diced onion and 1 teaspoon of olive oil to the pan of reserved fond; season with salt (optional) and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened. Add the raisins, diced orange, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until combined and most of the liquid has cooked off. Turn off the heat. To the bowl of cooked green beans, add the cooked farro, chopped olives, chopped peppers, and 1 teaspoon of olive oil. Season with salt (optional) and pepper; stir to combine. Serve the finished farro topped with the cooked fish and pan sauce. Enjoy!
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