Cajun blackened sole and cauliflower-mushroom “dirty rice”

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

Great for Entertaining

Cajun blackened sole and cauliflower-mushroom “dirty rice”

Dairy-Free, Paleo, Lean & Clean, Gluten-Free, Soy-Free

2 Servings, 380 Calories/Serving

30–40 Minutes

In this paleo take on a classic Cajun dish, cauliflower stands in for the usual rice, which is made “dirty” with the addition of umami-rich porcini powder.

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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.
  • 3 ounces organic cremini or other button mushrooms
  • 3 organic scallions
  • 1 organic jalapeño or other fresh chile (optional)
  • ½ teaspoon porcini powder
  • ¼ cup organic mirepoix (onions - carrots - celery)
  • 10 ounces organic cauliflower “rice”
  • Fish options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 2 sustainably raised rainbow trout fillets (about 6 ounces each)
  • Sun Basket blackening spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)
  • 1 organic lemon
Make It Leaner
Omit the final drizzle of oil on the cauliflower in Step 4 and you’ll shave off 60 calories and 7 grams of fat per serving. Use a nonstick frying pan to cook the fish and omit the oil to save an additional 60 calories and 7 grams of fat.
Ingredient IQ
The French word mirepoix, pronounced “meer-pwah,” first appeared in culinary writings in the early 1800s. It refers to the trio of onions, carrots, and celery that provides the foundation for countless recipes. Many cultures have a blend like it: Spanish sofrito combines onion, garlic, and tomato; the German Suppengrün blends leeks, carrots, and celery root; and the Cajun holy trinity mixes onion, celery, and green bell pepper.

Nutrition per serving

Calories: 380, Protein: 23g (46% DV), Fiber: 6g (24% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 65mg (22% DV), Sodium: 480mg (20% DV), Carbohydrates: 17g (6% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the “dirty rice” ingredients

  • Thinly slice the mushrooms.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
  • If using the jalapeño, remove the stem, ribs, and seeds; thinly slice the jalapeño. Wash your hands after handling.

2

Start the “dirty rice”

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms, porcini powder, and as much jalapeño as you like, season with salt and pepper, and cook, stirring occasionally, until the mushrooms start to brown, 4 to 5 minutes. Add the mirepoix and white parts of the scallions and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes.
Add the cauliflower “rice” and up to ¼ cup [½ cup] water if dry, season with salt and pepper, and cook, stirring occasionally, until the cauliflower is just tender and the liquid has mostly evaporated, 3 to 5 minutes [4 to 6 min].
While the cauliflower “rice” cooks, prepare the fish.

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 the sole or trout lightly with salt and pepper, the halibut generously. Sprinkle the fish with the blackening spice blend.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish, reduce the heat to medium, and cook, turning once, until the fish is cooked through, 2 to 3 minutes per side for sole or trout, 3 to 5 minutes per side for halibut. Transfer to a plate. Add more oil between batches if needed.

4

Finish the “dirty rice”

  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
Remove the cauliflower “rice” from the heat and stir in 1 tablespoon [2 TBL] lemon juice and 1 to 2 tablespoons oil. Season to taste with salt and pepper.

Serve

Transfer the cauliflower “rice” to individual plates and top with the fish. Garnish with the green parts of the scallions and serve with the lemon wedges.
Kids Can!
  • Measure the water for the “dirty rice.”
  • Juice the lemon.
  • Measure the lemon juice.
  • Garnish with the scallions.