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

Pan-fried tilapia with apple BBQ sauce and carrot-raisin slaw

Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Family-Friendly, Protein Plus

2 Servings, 670 Calories/Serving

20 Minutes

Good ol’ fashioned fish fry, coming right up! For this Southern meal, we dish out cornmeal-crusted fish topped with a combo of sweet apple and smoky Carolina BBQ sauce.

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 wedge organic green or other cabbage (about 7 ounces)
3 ounces organic shredded carrots
¼ cup golden raisins
Sunbasket coleslaw dressing (sour cream - mayo - apple cider vinegar - scallions - sugar - celery seeds - kosher salt)
1 organic Granny Smith or other apple
Carolina BBQ sauce
1 egg
Sunbasket cornmeal blend (cornmeal - all purpose flour)
Fish options:
2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)

Nutrition per serving

Calories 670, Total Fat 33g (42% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 195mg (65% DV), Sodium 560mg (24% DV), Total Carb. 60g (22% DV), Fiber 8g (29% DV), Total Sugars 31g (Incl. 9g Added Sugars, 18% DV), Protein 40g
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.

Instructions

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

Wash produce before use

Make the carrot-raisin slaw

Cut away any core from the cabbage; thinly slice the cabbage.

In a medium bowl, toss together the cabbage, carrots, raisins, and half the coleslaw dressing. Stir in 2 to 3 teaspoons water; season to taste with salt, pepper, and more dressing if desired.

Make the apple BBQ sauce

Peel and core the apple. Finely chop the apple or grate using the medium holes of a box grater.

In a small sauce pot over medium-low heat, add the apple and Carolina BBQ sauce, cover, and cook, stirring occasionally, until the apple has softened and the BBQ sauce is heated through, 3 to 5 minutes. Season to taste with salt and pepper. Remove from the heat. Cover to keep warm.

While the sauce is cooking, prepare the fish.

Prep and cook the fish

Crack the egg into a shallow bowl, season with salt and pepper, and beat with a fork until just blended.
On a plate or in a shallow bowl, season the cornmeal blend with salt and pepper and spread in an even layer.
Pat the fish dry with a paper towel; season lightly with salt and pepper.

Working with 1 fillet at a time, dip the fish into the egg; let the excess drip off, then gently press the fish into the cornmeal, coating both sides.

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the fish and cook, turning once, until the crust is golden brown and the fish is cooked through, 3 to 4 minutes per side for tilapia and 4 to 6 minutes per side for snapper. Transfer to a paper-towel-lined plate.

Serve

Transfer the carrot-raisin slaw to individual plates. Top with the fish, spoon over as much apple BBQ sauce as you like, and serve.

Kids Can!

Make the slaw.
Season the cornmeal and spread on a plate.
Time the cooking.
Transfer the slaw to plates.

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