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

Fish po'boy bowls with tomato relish and rémoulade

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Protein Plus

2 Servings, 640 Calories/Serving

25–40 Minutes

Spice up your week with a big taste of the Big Easy. We’ve revamped New Orleans’ iconic po’boy sandwich into a delectable bowl of crispy “breaded” fish, sweet caramelized onions, and tangy rémoulade.

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 organic red onion
1 wedge organic green or other cabbage (about 7 ounces)
Sunbasket Mediterranean lemon vinaigrette (extra virgin olive oil - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano)
2 ounces organic shredded carrots
¼ pound grape or cherry tomatoes
1 or 2 cornichons
Sunbasket rémoulade (mayo - shallot-garlic confit - ketchup - celery - lemon juice - Dijon mustard - parsley - horseradish - scallions - kosher salt - black pepper - cayenne)
Seafood options:
2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
10 ounces wild jumbo shrimp
Sunbasket paleo “bread crumb” blend (almond meal - flaxseed meal - granulated garlic - onion powder - sweet smoked paprika)

Nutrition per serving

Calories 640, Total Fat 47g (60% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 430mg (19% DV), Total Carb. 25g (9% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Eggs, 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

Prep and cook the vegetables

Peel and thinly slice the onion; finely chop 2 tablespoons [¼ cup] sliced onion and set aside for the tomato relish.
Cut away any core from the cabbage; thinly slice the cabbage.
Set aside 1 tablespoon [2 TBL] of the Mediterranean lemon vinaigrette for the tomato relish.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the thinly sliced onion, season with salt and pepper, and cook, stirring occasionally, until beginning to caramelize, 9 to 11 minutes.

Add the cabbage and carrots and cook, stirring occasionally, until the cabbage starts to wilt, 2 to 3 minutes. Stir in the lemon vinaigrette and cook until the vegetables are tender, about 1 minute. Transfer to a plate and season to taste with salt and pepper. Wipe out the pan.

While the vegetables are cooking, prepare the remaining ingredients.

Make the tomato relish; finish the chipotle mayo

Finely chop the tomatoes.
Finely chop the cornichons.

In a small bowl, stir together the finely chopped onion, tomato, cornichons, and 1 tablespoon [2 TBL] of the Mediterranean lemon vinaigrette; season to taste with salt and pepper.

In another small bowl, stir together the rémoulade and 1 to 2 teaspoons water; season to taste with salt and pepper.

Prep the seafood

Fish: Pat dry with a paper towel; season lightly with salt and pepper.
Jumbo shrimp: Rinse and drain, then pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

On a plate or shallow bowl, season the “bread crumb” blend with salt and pepper and spread in an even layer.

Working with 1 fish fillet or shrimp at a time, dredge in the “bread crumb” blend, turning to coat; shake off any excess.

Cook the seafood

In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the seafood and cook, turning once, until the crust is golden brown and the seafood is cooked through, 2 to 4 minutes per side for tilapia or jumbo shrimp, and 4 to 6 minutes per side for halibut. Remove from the heat.

Serve

Transfer the vegetables to individual bowls and top with the seafood. Spoon the tomato relish over the seafood, drizzle with as much rémoulade as you like, and serve.

Kids Can!

Measure the onion.
Stir the tomato relish.
Season the “bread crumb” blend; spread on a plate.
Time the cooking.
Spoon the tomato relish over the seafood.

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