In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Soy-Free, Mediterranean, Pescatarian, Spicy, No Added Sugar, Protein Plus
2 Servings, 740 Calories/Serving
25–40 Minutes
Asian, Mexican, and Creole all in one dish? Coming right up. We season salmon with Creole spices, green beans with lemongrass, and amp up grits with queso blanco.
Nutrition per serving
Calories 740, Total Fat 44g (56% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 240mg (10% DV), Total Carb. 52g (19% DV), Fiber 8g (29% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains:
Milk
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.
Wash produce before use
1
Cook the grits
In a medium sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add half the garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add 2 cups [4 cups] lightly salted water and bring to a boil. Add the cornmeal in a thin stream, whisking constantly. Reduce to a simmer and cook, whisking occasionally, until the cornmeal is tender and the mixture is creamy, 4 to 6 minutes.
Stir in the cheese blend, 1 to 2 tablespoons butter (from your pantry), if using, and 2 tablespoons [¼ cup] water, adding more water 1 tablespoon at a time as needed until the consistency is slightly runny. Remove from the heat, season to taste with salt and pepper, and cover to keep warm.
While the grits are cooking, prepare the fish.
2
Prep and cook the fish
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 3 to 5 minutes. Transfer to a plate. Wipe out the pan.
While the fish is cooking, prepare the green beans and tomato.
3
Prep and cook the tomatoey green beans
In the same pan used for the fish, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the tomato paste, lemongrass paste, and remaining garlic, season with salt and pepper, and cook, stirring frequently, until fragrant and the tomato paste is starting to brown, 2 to 3 minutes.
Add the green beans, 2 teaspoons [4 tsp] Creole spice blend, and 1 cup [1¾ cups] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the beans are crisp-tender and the sauce has thickened slightly, 4 to 6 minutes. Stir in the tomato and cook until starting to soften, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the grits to individual plates; using the back of a spoon, make a large well in the center. Spoon the tomatoey green beans into the well, arrange the fish alongside, and serve.