In order to bring you the best organic produce, some ingredients may differ from those depicted.
Blackened sole with rice and corn–black bean salsa
Gluten-Free, Soy-Free, Dairy-Free
2 Servings, 550 Calories/Serving
In the 1980s, Louisiana Chef Paul Prudhomme introduced the blackening technique to the masses. We still get a kick out of it, serving blackened sole with a summery salsa.
In your bag
- ½ cup long-grain white rice
- ¼ cup organic mirepoix (onions - carrots - celery)
- 1 ear organic corn
- 1 organic green or other bell pepper
- ½ cup cooked black beans
- Sunbasket apple cider–Aleppo vinaigrette base (apple cider vinegar - garlic - 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 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- Sunbasket blackening spice blend (granulated garlic - sweet paprika - onion powder - dried thyme - dried oregano)
Calories: 550, Protein: 24g (48% DV), Fiber: 6g (24% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 2g, Saturated Fat: 3.5g (18% DV), Cholesterol: 55mg (18% DV), Sodium: 430mg (18% DV), Carbohydrates: 57g (19% 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.
Wash produce before use
Cook the rice
- Rinse the rice.
Cook 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.
To the bowl with the corn, stir in the bell pepper, beans, apple cider–Aleppo vinaigrette base, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.
Prep and cook the fish
- Pat the fish dry with a paper towel; season lightly with salt and pepper and sprinkle with the blackening spice blend.
For sole: Add the fish and cook until lightly browned on the bottom side, 1 to 2 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 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.
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 salmon: 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.
- Rinse the rice.
- Measure the water for the rice.
- Shuck the corn.
- Rinse the beans.
- Stir the salsa.