In order to bring you the best organic produce, some ingredients may differ from those depicted.
Blackened pollock with jicama-kale salad and roasted pumpkin seeds
Gluten-Free, Lean & Clean, Mediterranean, Dairy-Free, Paleo, Spicy, Diabetes-Friendly, Carb-Conscious, Soy-Free
2 Servings, 380 Calories/Serving
Take a drive down the Baja Peninsula, compliments of this oceanside meal. The granulated garlic, sweet paprika, thyme, and oregano in our blackening spice blend add zippy flavor to wild-caught fish.
In your bag
- 1 organic jicama (about ½ pound)
- 1 organic orange
- Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
- 1 ounce organic shredded kale
- Fish options:
- 10 ounces wild pollock pieces
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- Sunbasket blackening spice blend (granulated garlic - sweet paprika - onion powder - dried thyme - dried oregano)
- 3 tablespoons dry-roasted pumpkin seeds
Calories 380, Total Fat 21g (32% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 230mg (10% DV), Total Carb. 27g (9% DV), Fiber 9g (36% DV), Total Sugars 7g (Incl. 4g Added Sugars, 8% 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.
Wash produce before use
Make the jicama-kale salad
- Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick slices, then cut the slices lengthwise into enough ½-inch-thick sticks to measure 1 cup [2 cups]. Save the rest for another use or snacking.
- Using your hands or a sharp knife, peel the orange; coarsely chop the fruit. Discard any seeds.
In a medium bowl, stir together the honey-lime vinaigrette base and 1 to 2 tablespoons oil; season to taste with salt and pepper. Add the jicama, orange, and kale and toss to coat. Let stand, tossing occasionally, while you prepare the fish.
Prep and cook the fish
- Pat the fish dry on a paper-towel-lined plate; season lightly with salt and pepper and the blackening spice blend.
In a 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 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.
Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Transfer the salad to individual bowls and top with the fish. Garnish with the pumpkin seeds and serve.
- Measure the jicama.
- Snack on the leftover jicama.
- Peel the orange by hand.
- Assemble the salad.
- Garnish the dish with the pumpkin seeds.