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Spanish-Spiced Tilapia & Farro Salad
10 min prep time
20 min cook time
2servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Spanish-Spiced Tilapia & Farro Salad
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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10 min prep time
20 min cook time
2servings
1/2 serving
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Step-By-Step Instructions:
- 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.
- 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.
- 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.
-
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. - 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!
Nutrition facts
2 Servings
-
Serving Size
1/2 serving
- Amount per serving Calories 570
-
Total Fat
22g
- Saturated Fat 4g
- Cholesterol 70mg
- Sodium 320mg
-
Total Carbohydrate
60g
- Dietary Fiber 10g
- Total Sugars 20g
- Added Sugars 1g
- Protein 36g
- Potassium 540mg
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
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