In order to bring you the best organic produce, some ingredients may differ from those depicted.
Soy-Free, Pescatarian, Protein Plus
2 Servings, 700 Calories/Serving
30–45 Minutes
Ride the nostalgia train with our modern spin on an easy childhood classic paired with a crisp wedge salad and house-made Thousand Island dressing.
Nutrition per serving
Calories 700, Total Fat 36g (46% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 240mg (80% DV), Sodium 1160mg (50% DV), Total Carb. 56g (20% DV), Fiber 8g (29% DV), Total Sugars 16g (Incl. 5g Added Sugars, 10% DV), Protein 36g
Contains:
Milk, Eggs, Wheat
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
Prep and cook the sweet potato
2
Cook the egg
3
Prep the seafood
About halfway through the cooking time for the potato, dredge the seafood.
Working with several scallops or pieces of fish at a time, dip the seafood into the egg; let the excess drip off, then gently press the seafood in the Parmesan panko, coating all sides.
4
Cook the seafood
Sole or halibut:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish and cook, turning once, until the crust is golden brown and the fish is cooked through, 2 to 4 minutes per side for sole and 4 to 6 minutes per side for halibut. Transfer to a plate. Add more oil between batches if needed.
Scallops:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook, turning once, until the crust is golden brown and the scallops are just cooked through, 2 to 3 minutes per side. Transfer to a plate.
While the seafood cooks, prepare the remaining ingredients.
5
Prep the remaining ingredients
Serve