WITH TILAPIA AND TOASTED SESAME SPINACH
Diversify your grains with nutrient-dense farro! This delicious grain is the perfect base for a fresh lunch and pairs perfectly with tender tilapia.
COOK FARRO: In sieve-lined bowl, rinse farro in cold water; drain. In medium saucepan set over medium-high heat, add farro, broth, and salt and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 45 to 50 minutes or until liquid has been absorbed and farro is tender. Transfer to baking sheet and spread in an even layer. Let cool completely.
COOK FISH: Meanwhile, cook Morey’s Tilapia Seasoned Grill Fillets according to package directions using the baking method.
COOK SPINACH: In large skillet set over medium heat, add sesame oil and spinach. Cook, stirring frequently, for 3 to 5 minutes or until starting to wilt. Stir in soy sauce and sesame seeds; remove from heat.
TO SERVE: Divide farro evenly among 4 serving bowls. Arrange tilapia, sautéed spinach, and radish slices over top. Sprinkle with parsley and dill.
PRO TIP: Mix and match with your favorite toppings — try diced avocado, sliced cucumber, or drained kimchi! Or replace farro with barley for a different base.
- 4 Morey’s Tilapia Seasoned Grill Fillets
- 1 1/2 cups whole-grain farro
- 4 1/2 cups vegetable broth
- 1/2 tsp. salt
- 1 Tbsp. sesame oil
- 6 cups baby spinach
- 1 Tbsp. soy sauce
- 2 tsp. toasted sesame seeds
- 1/2 cup thinly sliced radishes
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh dill
Less than 20 min
Additional Product Options
You can also use:
Wild Cod Butter and Herb
Chilled Pinot Grigio
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