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.

Blackened pollock with jicama-kale salad and roasted pumpkin seeds

Blackened pollock with jicama-kale salad and roasted pumpkin seeds

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Spicy, <600 Calories, Protein Plus

2 Servings, 400 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 flaky 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)
  • 3 ounces organic shredded kale or other leafy greens
  • Fish options:
  • 10 ounces wild skinless pollock pieces
  • 2 wild Alaskan skinless halibut fillets (about 5 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 400, Total Fat 22g (28% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 250mg (11% DV), Total Carb. 31g (11% DV), Fiber 10g (36% DV), Total Sugars 14g (Incl. 4g Added Sugars, 8% DV), Protein 26g

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.


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

Wash produce before use


Make the jicama-kale salad

  • Using a sharp knife or a peeler, remove the peel from the jicama; cut the jicama into enough bite-size pieces to measure 1 cup [2 cups]. Save the rest for another use or for 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, 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 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 4 minutes.


Transfer the jicama-kale 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.
  • Time the fish.
  • Garnish the dish with the pumpkin seeds.