Blackened pollock with jicama-kale salad and roasted pumpkin seeds

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

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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

20 Minutes

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. 

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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 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

Nutrition per serving

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.

Instructions

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

Wash produce before use

1

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.

2

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. 

 

For pollock: 

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. 

 

For halibut: 

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. 

 

For barramundi:

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.

 

For snapper:

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. 

Serve

Transfer the salad to individual bowls and top with the fish. Garnish with the pumpkin seeds and serve.

Kids Can!
  • Measure the jicama.
  • Snack on the leftover jicama.
  • Peel the orange by hand.
  • Assemble the salad.
  • Garnish the dish with the pumpkin seeds.