Blackened sole with pickled carrots and sweet mini peppers

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

Blackened sole with pickled carrots and sweet mini peppers

Paleo, Gluten-Free, Diabetes-Friendly, Soy-Free, Carb-Conscious, Dairy-Free, Mediterranean, Lean & Clean

2 Servings, 410 Calories/Serving

20 Minutes

Thanks to our custom blackening spice blend and quick-pickle brine, this Caribbean-inspired blackened fish dish comes together in about 20 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • ¼ pound organic sweet mini peppers
  • 1 organic serrano or other fresh chile (optional)
  • Sun Basket quick-pickle brine (apple cider vinegar - honey)
  • 1 teaspoon dried thyme
  • 3 ounces organic shredded carrots
  • 1 organic red onion
  • 4 or 5 sprigs organic fresh cilantro
  • Fish options:
  • 2 wild skinless sole fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • Sun Basket blackening spice blend (granulated garlic - sweet paprika - onion powder - dried thyme - dried oregano)

Nutrition per serving

Calories: 410, Protein: 27g (54% DV), Fiber: 11g (44% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 80mg (27% DV), Sodium: 570mg (24% DV), Carbohydrates: 37g (12% DV), Total Sugars: 17g, Added Sugars: 8g (16% DV).

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

Pickle the vegetables

  • Remove the stems and seeds from the sweet mini peppers; cut the peppers crosswise into ¼-inch-thick rings.
  • If using the serrano chile, remove the stem and cut the chile in half lengthwise. Wash your hands after handling.
In a medium sauce pot, combine the quick-pickle brine, thyme, 2 tablespoons [¼ cup] water, and serrano chile, if using, and bring to a boil. Remove from the heat, add the sweet mini peppers and carrots, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.

2

Prep and caramelize the onion

  • Peel and thinly slice the onion.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until caramelized, 8 to 10 minutes. From the pot with the vegetables, measure 1 tablespoon [2 TBL] pickling liquid and add to the pan with the onion. Continue cooking the onion, stirring frequently, until the liquid is almost evaporated, about 1 minute longer. Remove from the heat and cover to keep warm. While the onion is cooking, start preparing the fish.

3

Prep the garnish; prep and cook the fish

Prep and cook instructions are almost identical for all fish options.
  • Strip the cilantro leaves from the stems for garnish.
  • Pat the fish dry with a paper towel; season lightly with salt and pepper and sprinkle with the blackening spice blend.
In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the snapper) and cook until lightly browned (and the snapper skin is crisp), 2 to 3 minutes for sole and 3 to 5 minutes for halibut, snapper, or salmon. Turn over and cook until the flesh is opaque and flaky, 1 to 2 minutes for sole or salmon and 2 to 4 minutes for halibut or snapper. Remove from the heat.

Serve

Transfer the caramelized onion to individual plates and top with the fish. Using a slotted spoon, remove the pickled vegetables from the brine, discarding the serrano, and top the fish with the vegetables. Garnish with the cilantro and serve.
Kids Can!
  • Measure the water for the pickled vegetables.
  • Time the pickled vegetables.
  • Strip the cilantro leaves.
  • Garnish with the cilantro.