In order to bring you the best organic produce, some ingredients may differ from those depicted.

Blackened tilapia with turmeric cauliflower and artichoke romesco

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Spicy, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

20 Minutes

The surfside fish counter calls. Blackened tilapia, cauliflower seared in turmeric oil, and a smear of artichoke romesco = SoCal radness.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 teaspoon ground turmeric
1 head organic cauliflower
¼ pound organic grape or cherry tomatoes
Fish options:
2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
Sunbasket Creole spice blend (sweet paprika - granulated garlic - onion powder - dried thyme - dried oregano - cayenne)
Sunbasket artichoke romesco (artichokes - extra virgin olive oil - almonds - sherry vinegar - arugula - garlic - kosher salt - sweet smoked paprika)
1 ounce sliced toasted almonds

Nutrition per serving

Calories 590, Total Fat 44g (56% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 330mg (14% DV), Total Carb. 16g (6% DV), Fiber 7g (25% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the turmeric oil

In a large frying pan over medium heat, warm 2 tablespoons [3 TBL] oil until hot but not smoking. Stir in the turmeric and heat until fragrant, about 30 seconds. Pour into a medium heatproof bowl and let cool. Do not clean the pan.

Prep and cook the cauliflower and tomatoes

Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks. Cut the florets in half lengthwise.

To the bowl with the turmeric oil, add the cauliflower, season with salt and pepper, and toss to coat.

In the same pan used for the turmeric oil, working in batches if needed, add the cauliflower in a single layer, cut sides down, and cook over medium-high heat, undisturbed, until well browned and starting to soften, 3 to 4 minutes. Add the tomatoes and cook, stirring occasionally, until the cauliflower is tender and the tomatoes start to burst, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

While the cauliflower and tomatoes are cooking, start preparing the fish.

Prep and cook the fish

Pat the fish dry with a paper towel; season lightly with salt, pepper, and the Creole spice blend.

In another large frying pan, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish (skin side down for the salmon) and cook until lightly browned on the bottom side (and the salmon skin is crisp), 3 to 4 minutes for tilapia, 4 to 5 minutes for halibut or salmon. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for halibut or salmon, 3 to 4 minutes for tilapia.

Serve

Spread the artichoke romesco on one half of individual plates. Top with the cauliflower and tomatoes and arrange the fish alongside. Garnish with the almonds and serve.

Kids Can!

Time the cooking.
Spread the artichoke romesco on plates.
Garnish with the almonds.

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