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Veracruz-Style Tilapia & Farro with Zucchini, Tomatoes, and Pickled Jalapeño
15 min prep time
20 min cook time
2servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Veracruz-Style Tilapia & Farro with Zucchini, Tomatoes, and Pickled Jalapeño
For our take on Veracruz sauce—named for the Mexican coastal city’s classic seafood preparation—we’re simmering fresh tomatoes with briny capers, raisins, pickled jalapeño, and more to achieve its traditionally zesty flavors and create the base for our flaky tilapia fillets.
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15 min prep time
20 min cook time
2servings
1/2 recipe
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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. 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: 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: 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 (optional) and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Transfer to a plate.
- Prepare the fish & start the sauce: Pat the fish dry with paper towels; season on both sides with salt (optional), 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 (optional) 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 slightly softened and the liquid is slightly reduced in volume.
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Cook the fish & finish the sauce: Add the browned zucchini and 3/4 cup of water to the pan; stir to combine. Top with the prepared fish. Loosely cover the pan with foil and cook, without stirring, 8 to 10 minutes, or until cooked through.* Turn off the heat and stir in the juice of 2 lemon wedges.
* An instant-read thermometer should register 145°F. - Finish the farro & serve your dish: Meanwhile, to the pot of cooked farro, add the lemon zest and 2 teaspoons of olive oil. Serve the cooked fish and sauce over the finished farro. Serve the remaining lemon wedges on the side. Enjoy!
Nutrition facts
2 Servings
-
Serving Size
1/2 recipe
- Amount per serving Calories 500
-
Total Fat
19g
- Saturated Fat 3.5g
- Trans Fats 0g
- Cholesterol 70mg
- Sodium 560mg
-
Total Carbohydrate
50g
- Dietary Fiber 7g
- Total Sugars 14g
- Added Sugars 0g
- Protein 36g
- Potassium 660mg
- Phosphorous 0mg
Ingredients
semi-pearled farro
1/2 cup
zucchini
1
red onion
1
grape tomatoes
4 oz
lemon
1
sliced pickled jalapeño peppers
1 oz
olive oil (divided use)
6 tsp
tilapia
2 (6-oz) fillets
dried oregano
1 tsp
golden raisins
1 1/2 tbsp
capers
1 tbsp
water (divided use)
1 1/4 cup
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