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

Spicy Caribbean-style tilapia over coconut rice and beans

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Spicy, No Added Sugar, Protein Plus

2 Servings, 690 Calories/Serving

25–40 Minutes

Fire up your taste buds with our Jamaican jerk tilapia, seasoned with a spicy blend of chipotle chile powder, garlic, allspice, and cayenne. Is it hot in here, or is it just this dish?

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 13.4 ounce carton cooked kidney beans
¾ cup quick-cooking long-grain brown rice
¼ cup coconut milk
1 organic red onion
1 organic lime
4 or 5 sprigs organic fresh cilantro
2 ounces organic shredded red or other cabbage
2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
Sunbasket Jamaican jerk seasoning (chipotle chile powder - granulated garlic - allspice - ground ginger - cayenne - cloves)

Nutrition per serving

Calories 690, Total Fat 25g (32% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 105mg (5% DV), Total Carb. 74g (27% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 43g
Contains: Tree Nuts (coconut)

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

Cook the rice and beans

Rinse the kidney beans. Measure ½ cup [1 cup]; save the rest for another use.

In a small [medium] sauce pot, combine the rice, coconut milk, and 1¼ cups [2 cups] water and season generously with salt. Bring to a boil, reduce to a simmer, cover, and cook until the rice is almost tender, about 25 minutes. Stir in the beans, cover, and cook until the beans are heated through, the rice is tender, and the liquid is absorbed, 3 to 5 minutes. Fluff with a fork, cover, and keep warm.

While the rice and beans are cooking, prepare the rest of the meal.

Pickle the vegetables

Peel and thinly slice enough onion to measure 1 cup [2 cups].
Zest and juice the lime.
Coarsely chop the cilantro.

In a medium bowl, combine the onion, cabbage, lime zest and juice, and cilantro. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

Prep and cook the tilapia

Pat the tilapia dry on a paper-towel-lined plate; season with salt and as much Jamaican jerk seasoning as you like.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Arrange the tilapia in an even layer and cook, undisturbed, until very lightly browned on one side, 3 to 4 minutes. Turn the tilapia and cook until opaque and flaky, 3 to 4 more minutes.

Serve

Transfer the rice and beans to individual bowls and flake the tilapia over the top. Using a slotted spoon, remove the pickled vegetables from the brine. Garnish the tilapia with as many vegetables as you like and serve.

Kids Can!

Rinse the beans.
Combine the rice, coconut milk, and water in a sauce pot.
Measure the onion.
Juice the lime.
Garnish the tilapia with the pickled vegetables.

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