In order to bring you the best organic produce, some ingredients may differ from those depicted.
Blackened pollock with black beans and chile-lime salsa over brown rice
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Spicy, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 490 Calories/Serving
This surfside dish takes us back to Baja, California. We season fresh fish with ancho chile powder, sweet smoked paprika, and cumin, then serve it over zesty cilantro-lime rice for that endless summer feeling.
In your bag
- ½ cup quick-cooking long-grain brown rice
- 1 organic red onion
- ½ cup cooked black beans
- Sunbasket chile-lime salsa (tomatillos - lime juice - dried New Mexican chiles - garlic - kosher salt)
- Seafood options:
- 10 ounces wild skinless pollock pieces
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 10 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- Sunbasket blackening spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
Calories 490, Total Fat 16g (21% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 320mg (14% DV), Total Carb. 61g (22% DV), Fiber 8g (29% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 27g
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
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.
Prep and cook the onion and beans
- Peel and thinly slice the onion.
- Rinse the black beans.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until soft and starting to brown, 3 to 4 minutes. Add the beans and chile-lime salsa and cook, stirring occasionally, until the beans are heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. While the onion and beans are cooking, start preparing the seafood.
Prep and cook the seafood
- Pat the seafood dry on a paper-towel-lined plate (if using shrimp, rinse and drain, then pat dry); season lightly with salt and pepper and the blackening spice blend.
In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
Arrange the fish in an even layer and cook, undisturbed, until very lightly browned on one side, 1 to 2 minutes. Turn the fish and cook until opaque and flaky, about 1 minute.
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.
Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp.
Transfer the seafood to a plate. While the seafood is cooking, prepare the remaining ingredients.
Prep the remaining ingredients; finish the rice
- Zest and juice the lime.
- Coarsely chop the cilantro; set aside half for garnish.
To the pot with the rice, stir in the lime zest, lime juice, and up to half the cilantro. Season to taste with salt and pepper.
Transfer the rice to individual bowls. Top with the black beans and then the seafood. Garnish with the remaining cilantro and serve.
- Measure the water for the rice.
- Rinse the beans.
- Juice the lime.
- Divide the cilantro in half.
- Garnish the dish with the cilantro.