In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Blackened tilapia with citrus-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, 450 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.
In your bag
- 1 organic cucumber
- 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:
- 2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 2 sustainably raised Chilean skin-on salmon 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 450, Total Fat 26g (33% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 120mg (5% DV), Total Carb. 23g (8% DV), Fiber 6g (21% DV), Total Sugars 13g (Incl. 4g Added Sugars, 8% DV), Protein 39g
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.
Instructions
Wash produce before use
1
Make the citrus-kale salad
- Peel the cucumber if desired; cut the cucumber into ½-inch pieces.
- 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 cucumber, orange, and kale and toss to coat. Let stand, tossing occasionally, while you prepare the fish.
2
Prep and cook the fish
- Pat the fish dry on a paper-towel-lined plate. Cut the fish into 1-inch pieces (discard the skin if using salmon or snapper); 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 a single 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.
Serve
Transfer the citrus-kale salad to individual bowls and top with the fish. Garnish with the pumpkin seeds and serve.
Kids Can!
- Peel the orange by hand.
- Time the fish.
- Garnish the dish with the pumpkin seeds.