Tilapia with Walnut-Raisin Agrodolce
over Zucchini-Studded Orzo
Cooking time
15 minutes
Servings
2/4
Calories
690 /serving
How to say sweet and sour in Italian? Agrodolce. It's just as easy to say it with plump raisins and cider vinegar, combined with toasted walnuts and fragrant fresh basil for a killer condiment. Spooned over flaky white fish, it channels the Sicilian coast in a few simple steps.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 2 Green zucchini
- 14g Basil
- 25g Chopped walnuts
- 30ml Apple cider vinegar
- 30g Raisins
- 140g Orzo
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Sulphites • Tilapia • Walnuts • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
28 g
Saturated Fat
4 g
Sodium
510 mg
Total Carb
76 g
Sugars
17 g
Protein
42 g
Fibre
6 g
Preparation
Boil the orzo
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking; season with S&P.
Roast the zucchini
- Meanwhile, medium-dice the zucchini.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 8 to 10 min., until browned and tender.
- Transfer to the pot of orzo.
Make the walnut-raisin agrodolce
- Meanwhile, pick the basil leaves off the stems; finely chop the leaves.
- Heat a large, dry pan (non-stick if possible) on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a cutting board and reserve the pan. Once cool, roughly chop.
- In a medium bowl, combine the walnuts, raisins, vinegar, basil, 1 tbsp oil (double for 4 portions) and S&P.
Cook the tilapia
- Pat the tilapia dry; season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
Plate your dish
- Divide the orzo between your plates.
- Top with the tilapia and spoon the walnut-raisin agrodolce over. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
