In order to bring you the best organic produce, some ingredients may differ from those depicted.
Dairy-Free, Pescatarian, <600 Calories, Protein Plus
2 Servings, 510 Calories/Serving
20 Minutes
Pineapple and miso? Totally a thing. Blended with orange juice, honey, and red chile flakes, this power couple transforms your everyday fish into a fish you’d want to eat every day.
Nutrition per serving
Calories 510, Total Fat 15g (19% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 1270mg (55% DV), Total Carb. 64g (23% DV), Fiber 6g (21% DV), Total Sugars 13g (Incl. 1g Added Sugars, 2% DV), Protein 30g
Contains:
Wheat, Soybeans, Sesame (sesame)
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 the ingredients for the soba noodles
Bring a medium sauce pot of water to a boil for the soba noodles.
In a large bowl, stir together the carrots, white parts of the scallions, and half the stir-fry blend. Refrigerate while you cook the soba noodles.
2
Cook the soba noodles
To the pot of boiling water, add the soba noodles and cook until just tender, 2 to 3 minutes. Drain and rinse with cold water. Add to the bowl with the carrots and scallions and toss to coat. Gently stir in the sesame seeds and as much of the remaining stir-fry blend as you like. Refrigerate while you prepare the fish.
3
Prep and cook the fish
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
For pollock:
Arrange the pollock pieces in an even layer and cook, undisturbed, until very lightly browned on one side, 1 to 2 minutes. Turn the fish, brush with the glaze, and cook until the fish is opaque and flaky and the glaze has thickened slightly, 1 to 2 minutes. Remove from the heat and season lightly with salt and pepper
For tuna:
Add the tuna, brush with half the glaze, and cook, turning once and brushing with the remaining glaze, until lightly browned and the glaze has thickened slightly, about 30 seconds per side for rare or about 1 minute per side for medium. Transfer to a cutting board to rest for 5 minutes; season lightly with salt and pepper. Cut into ½-inch-thick slices.
For halibut and salmon:
Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook for 1 to 2 minutes, then brush with the glaze and cook until the flesh is opaque and flaky and the glaze has thickened slightly, 1 to 2 minutes. Transfer to a cutting board to rest for 5 minutes; season lightly with salt and pepper. Cut into ½-inch-thick slices.
Serve
Transfer the soba noodles to individual bowls and top with the fish and any remaining glaze from the pan. Garnish with the green parts of the scallions and serve.