In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 500 Calories/Serving
25–30 Minutes
The port city of Veracruz, Mexico, was one of the first places settled by Spain. So it’s only fitting that this seafood dish is full of Old and New World flair—from onion and sweet peppers to briny olives and fragrant oregano.
Nutrition per serving
Calories 500, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 720mg (31% DV), Total Carb. 57g (21% DV), Fiber 5g (18% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 25g
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 rice
In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.
2
Prep the Veracruz salsa ingredients
3
Cook the Veracruz salsa
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and sweet mini peppers and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Add the tomatoes, olives, and chopped oregano and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a medium bowl, season to taste with salt and pepper, and cover to keep warm. Wipe out the pan. While the salsa is cooking, start preparing the seafood.
4
Prep and cook the seafood
For pollock:
In the same pan used for the salsa, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Arrange the pollock pieces in an even layer and cook, undisturbed, until very lightly browned on one side, 1 to 2 minutes. Turn and cook until the flesh is opaque and flaky, about 1 minute more.
For shrimp:
In the same pan used for the salsa, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side.
For scallops:
In the same pan used for the salsa, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque.
For halibut:
In the same pan used for the salsa, warm 1 to 2 tablespoons oil over medium-high heat 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, 2 to 4 minutes.
Serve
Transfer the rice to individual plates and top with the Veracruz salsa and seafood. Garnish with as many of the remaining oregano leaves as you like and serve.