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

Spicy sole arrabbiata and squash ribbon salad

Paleo, Dairy-Free, Soy-Free, Gluten-Free, Lean & Clean, Spicy, Mediterranean, Diabetes-Friendly, Carb-Conscious

2 Servings, 480 Calories/Serving

15 Minutes

This paleo and gluten-free spin on a coastal Italian classic takes just 15 minutes to make but yields full, complex flavors.

In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket 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.

Fish options:
2 wild skinless sole fillets (about 5 ounces each)
2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
1 wild Pacific skin-on king salmon fillet (about 10 ounces)
2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
Sun Basket arrabbiata sauce base (tomatoes - garlic - sweet smoked paprika - tomato paste - balsamic vinegar - extra virgin olive oil - onion powder - kosher salt - dried oregano - cayenne - black pepper - dried thyme)
1 organic yellow squash or zucchini
¼ pound organic grape or cherry tomatoes
3 tablespoons walnuts
1 tablespoon sherry vinegar

Nutrition per serving

Calories: 480, Protein: 22g (44% DV), Fiber: 6g (24% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 8g, Saturated Fat: 5g (25% DV), Cholesterol: 55mg (18% DV), Sodium: 660mg (28% DV), Carbohydrates: 22g (7% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (walnut)

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.

Instructions

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

Wash produce before use

Prep and cook the fish arrabbiata

Pat the fish dry with a paper towel. Cut the sole crosswise into 2-inch-wide strips, the salmon or barramundi into ½-inch-wide strips; if using king salmon or barramundi, discard the skin if desired. Season lightly with salt and pepper.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the arrabbiata sauce base and either ¼ cup [½ cup] water and ¼ cup [½ cup] red wine (from your pantry) or a total of ½ cup [1 cup] water. Bring to a boil, then reduce to a simmer. Add the fish, cover, and cook without stirring until the fish is opaque and flaky, 2 to 3 minutes for sole, 3 to 5 minutes for salmon or barramundi. Remove from the heat, drizzle with 1 tablespoon [2 TBL] oil, and season to taste with salt and pepper. Meanwhile, prepare the salad.

Make the squash ribbon salad

Lay the squash flat. Trim and discard the round end. Holding the stem end secure, using a peeler, shave the squash lengthwise into thin ribbons. Pat dry with a paper towel.
Cut the tomatoes in half.

In a large bowl, toss together the squash ribbons, tomatoes, walnuts, sherry vinegar, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

Serve

Transfer the fish, arrabbiata sauce, and squash ribbon salad to individual plates and serve.

Kids Can!

Measure the water for the arrabbiata sauce.
Time the cooking.
Pat the squash ribbons dry.
Assemble the squash ribbon salad.