In order to bring you the best organic produce, some ingredients may differ from those depicted.
Blackened sustainably raised rainbow trout with citrus pico de gallo
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Diabetes-Friendly, Protein Plus
2 Servings, 610 Calories/Serving
We give this Cajun seafood classic a Mexican spin with a bright citrus salsa and keep things paleo and gluten-free with a savory side of cauliflower “rice.”
In your bag
- 2 organic mixed citrus fruits such as 1 grapefruit and 1 satsuma mandarin
- 1 or 2 cloves organic peeled fresh garlic
- 3 organic scallions
- 4 or 5 sprigs organic fresh cilantro
- ½ head organic cauliflower
- 2 sustainably raised rainbow trout fillets (about 6 ounces each)
- Sunbasket blackening spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)
Nutrition per serving
Calories 610, Total Fat 39g (50% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 135mg (6% DV), Total Carb. 30g (11% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 37g
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
Make the citrus pico de gallo
- Using your hands or a sharp knife, peel the citrus fruits; working over a large bowl, cut between the membranes to release the segments into the bowl. Squeeze the membranes to release any juice. Alternatively, cut the fruits in half crosswise and separate each half into segments. Discard any seeds.
- Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for the cauliflower “rice.”
- Coarsely chop the cilantro.
Prep and cook the cauliflower “rice”
- Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
While the cauliflower “rice” cooks, prepare the trout.
Prep and cook the trout
- Pat the trout dry with a paper towel; season lightly with salt and pepper and sprinkle with the blackening spice blend, coating the fillets well on both sides.
- Peel the citrus by hand.
- Press the garlic (if you have a press).
- Stir the citrus pico de gallo.
- Spoon the pico de gallo over the trout.