Blackened sole with red rice and charred corn–black bean salsa

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

Blackened sole with red rice and charred corn–black bean salsa

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

2 Servings, 550 Calories/Serving

30–45 Minutes

This hit of the 1980s gets a 21st-century update, with sustainable fish and a fresh corn salsa served alongside.

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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 cup organic mirepoix (onions - carrots - celery)
  • ½ cup red rice
  • 1 ear organic corn
  • 1 organic green or other bell pepper
  • ½ cup cooked black beans
  • Sun Basket Aleppo-lime vinaigrette base (lime juice - onion - Aleppo chile flakes)
  • Fish options:
  • 2 wild skinless sole fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 2 sustainably raised skinless Faroe Islands 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: 550, Protein: 24g (48% DV), Fiber: 8g (32% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 55mg (18% DV), Sodium: 380mg (16% DV), Carbohydrates: 59g (20% DV), Total Sugars: 6g, Added Sugars: 0g (0% 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

Cook the rice

In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

2

Char the corn; make the salsa

  • Shuck the corn. Lay the ear flat and cut the kernels from the cob.
  • Remove the stem, ribs, and seeds from the bell pepper; finely chop the pepper.
  • Rinse the black beans.
In a dry large frying pan over high heat, add the corn and cook, stirring occasionally, until just tender and lightly charred, 3 to 5 minutes. Season to taste with salt and pepper. Transfer to a medium bowl. Wipe out the pan.
To the bowl with the corn, stir in the bell pepper, beans, Aleppo-lime vinaigrette base, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.

3

Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.
  • Pat the fish dry with a paper towel; season lightly with salt and pepper and sprinkle with the blackening spice blend.
In the same pan used for the corn, warm 1 to 2 tablespoons oil over medium-high heat 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), 1 to 2 minutes for sole and 3 to 5 minutes for snapper or salmon. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for sole or salmon and 2 to 4 minutes for snapper.

Serve

Transfer the rice, fish, and corn–black bean salsa to individual plates and serve.
Kids Can!
  • Measure the water for the rice.
  • Shuck the corn.
  • Rinse the beans.
  • Stir the salsa.