Miso & Maple- Glazed Tilapia blueapron.com with Barley, Pepper & Mushrooms

2 SERVINGS | 30–40 MINS

UIT Y R & Serve with Blue Apron IF YOU CHOSE A CUSTOMIZED OPTION, visit the Current tab in the Blue Apron app or F wine that has this symbol S at blueapron.com for ingredients (denoted with an icon) and instructions tailored to you.* A Y V O R blueapron.com/wine

Ingredients

2 Skin-On Salmon 1/2 cup Pearled 2 Tilapia Fillets Fillets Barley If you customized this recipe, your SmartPoints may differ from what’s above.

1 Red, Yellow, or 1 Persian Cucumber 4 oz Mushrooms Orange Bell Pepper

Scan this barcode in your WW app to track SmartPoints (the barcode at left provides 1 Tbsp Sweet White 2 cloves Garlic 1 1/2 Tbsps Maple the standard recipe and the barcode at Miso Paste right provides the customized version). Wine is not included in SmartPoints as packaged. Skip adding during prep 2 Tbsps Coconut and , and see nutrition info for 1 Tbsp Rice 1 Tbsp 1 sodium as packaged. Choose nonstick Aminos cooking spray (0 SmartPoints) instead of (1 SmartPoint per teaspoon) to coat your pan before heating.

1/4 tsp Crushed Red To learn more about WW and SmartPoints visit ww.com. The WW logo, SmartPoints and myWW are the trademarks of WW Pepper Flakes International, Inc. and are used under license by Blue Apron, LLC.

1. sauce *Ingredients may be replaced and quantities may vary. Learn more at blueapron.com/pages/wellness Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.

1 Cook the barley 4 Cook & glaze the fish • Fill a medium pot 3/4 of the way • Pat the fish dry with paper towels; up with salted water; cover and season with salt and pepper on heat to boiling on high. both sides. • Once boiling, add the barley. • In the same pan, heat the Cook, uncovered, 28 to remaining sesame oil on 30 minutes, or until tender. medium-high until hot. Turn off the heat. • Add the seasoned fish. Cook 3 • Drain thoroughly and return to to 4 minutes, or until browned. the pot. Flip and cook 1 to 2 minutes, or until lightly browned. 2 Prepare the ingredients & make the glaze • Add the glaze (carefully, as the liquid may splatter). Cook, constantly • Meanwhile, wash and dry the spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated fresh produce. and cooked through.* Turn off the heat. • Halve the cucumber lengthwise, then thinly slice crosswise. Place CUSTOMIZED STEP 4 If you chose Salmon half the vinegar in a bowl; add - Pat the fish dry with paper towels; season with salt and pepper on and season with salt and pepper. both sides. Stir to combine. - In the same pan, heat the remaining sesame oil on medium until hot. • Cut the mushrooms into bite-sized pieces. - Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until browned. Flip and cook 1 to 2 minutes, or pepper • Cut off and discard the stem of the . Quarter lengthwise; until lightly browned. remove the ribs and seeds, then thinly slice crosswise. - Add the glaze (carefully, as the liquid may splatter). Cook, constantly 2 cloves of garlic • Peel and roughly chop . spooning the glaze over the fish, 1 to 2 minutes, or until the fish is • In a bowl, whisk together the miso paste, maple syrup, remaining coated and cooked through.* Turn off the heat. vinegar, and 2 tablespoons of water.

3 Cook the vegetables 5 Finish the barley & serve your dish • In a medium pan (nonstick, if you • Add the cooked vegetables to have one), heat half the sesame the pot of cooked barley; stir oil on medium-high until hot. to combine. • Add the mushroom pieces in • Taste, then season with salt and an even layer. Cook, without pepper if desired. stirring, 3 to 4 minutes, or until • Serve the finished barley browned. topped with the glazed fish • Add the sliced pepper, (including any glaze from the chopped garlic, and as much pan). Garnish with the dressed of the red pepper flakes as you’d like, depending on how spicy cucumber (including any liquid). Enjoy! you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. • Add the coconut aminos. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. • Transfer to a bowl; cover with foil to keep warm. • Rinse and wipe out the pan.

*An instant-read thermometer should register 145°F.

To view this recipe's full nutrition information, SEE FULL RECIPE in the current tab of your Produced in a facility that processes crustacean shellfish, egg, fish, milk, peanuts, soy, tree nuts, and wheat. account at blueapron.com or in the Blue Apron app, then click on VIEW FULL NUTRITION. Blue Apron, LLC, New York, NY 10005 Food safety handling information: blog.blueapron.com/foodsafety CONTAINS: SEE INGREDIENT PACKAGING FOR ALLERGEN(S). Share your photos with #blueapron 021521, 2PF/2PRE13