In order to bring you the best organic produce, some ingredients may differ from those depicted.
Barramundi with New Mexican chile sauce over warm corn and avocado salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Carb-Conscious, Protein Plus
2 Servings, 700 Calories/Serving
Mild and fruity New Mexico chiles play a starring role in our house-made chile sauce, which brings a pop of color and depth of flavor to pan-seared fish and corn salad.
In your bag
- 1 ear organic corn
- 1 organic red onion
- ¼ pound roasted red peppers
- 2 ounces organic shredded red or other cabbage
- 1 organic jalapeño or other fresh chile (optional)
- Sunbasket honey-lime vinaigrette (extra virgin olive oil - lime juice - onion - honey - kosher salt - Aleppo chile flakes)
- Seafood options:
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 10 ounces wild sea scallops
- 1 organic avocado
- 4 or 5 sprigs organic fresh cilantro
- Sunbasket New Mexican chile sauce base (water - extra virgin olive oil - garlic - dried New Mexican chiles - kosher salt - coriander - dried Mexican oregano)
Nutrition per serving
Calories 700, Total Fat 47g (60% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 670mg (29% DV), Total Carb. 44g (16% DV), Fiber 12g (43% DV), Total Sugars 15g (Incl. 4g Added Sugars, 8% DV), Protein 33g
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.
Wash produce before use
Prep and cook the corn
- Shuck the corn. Lay the ear flat on a cutting board and cut lengthwise down the sides of the cob to remove the kernels.
In a dry large frying pan over high heat, add the corn and cook, stirring occasionally, until just tender and lightly browned, 4 to 6 minutes. Transfer to a medium bowl. Wipe out the pan. While the corn is cooking, prepare the remaining vegetables.
Prep the remaining vegetables for the salad
- Peel and coarsely chop enough onion to measure ½ cup [1 cup].
- Coarsely chop any large roasted red pepper pieces.
- Coarsely chop the cabbage.
- If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Wash your hands after handling.
Assemble the salad
To the bowl with the corn, add the onion, roasted red peppers, cabbage, and as much jalapeño as you like. Add the honey-lime vinaigrette and toss to coat. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.
Prep and cook the seafood
For barramundi and salmon:
- Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise); season the fish lightly with salt and pepper.
In the same pan used for the corn, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes. Transfer to a plate.
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
In the same pan used for the corn, 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. Transfer to a plate.
- Pat the scallops dry with a paper towel; season lightly with salt.
In the same pan used for the corn, warm 1 to 2 tablespoons oil over 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. Transfer to a plate.
While the seafood is cooking, finish the salad and the chile sauce.
Finish the salad and chile sauce
- Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into 1-inch pieces.
- Strip the cilantro leaves from the stems. Set aside half for garnish.
- In a small bowl, stir together the New Mexican chile sauce base and 1 to 3 teaspoons water. Set aside for serving.
To the bowl with the corn salad, add the avocado and half the cilantro leaves and stir gently to combine. Season to taste with salt and pepper.
Transfer the warm corn salad to individual plates and top with the seafood. Drizzle with as much New Mexican chile sauce as you like and garnish with the remaining cilantro leaves. Serve any remaining sauce on the side.
- Shuck the corn.
- Measure the onion.
- Scoop out the avocado.
- Strip the cilantro leaves.
- Garnish with the cilantro.