In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Cajun blackened sole and cauliflower-mushroom “dirty rice”
Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Spicy, No Added Sugar, <600 Calories
2 Servings, 320 Calories/Serving
30–40 Minutes
In this 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.
In your bag
- ½ head organic cauliflower
- 3 ounces organic cremini or other button mushrooms
- 3 organic scallions
- ½ cup organic mirepoix (onions - carrots - celery)
- ½ teaspoon porcini powder
- Fish options:
- 2 wild sole fillets (about 5 ounces each)
- 2 wild Alaskan halibut fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- Sunbasket Creole spice blend (sweet paprika - granulated garlic - onion powder - dried thyme - dried oregano - cayenne)
- 1 organic lemon
Nutrition per serving
Calories 320, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 440mg (19% DV), Total Carb. 21g (8% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 22g
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
Prep the “dirty rice” ingredients
- 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.
- 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.
2
Start the “dirty rice”
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the mushrooms and mirepoix, season with salt and pepper, and cook, stirring occasionally, until the mushrooms start to brown, 4 to 5 minutes. Add the white parts of the scallions and the porcini powder and cook, stirring frequently, until fragrant, about 1 minute.
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 6 minutes.
While the cauliflower “rice” cooks, prepare the fish.
3
Prep and cook the fish
- Pat the fish dry with a paper towel; season the sole lightly with salt and pepper, the halibut, snapper, and salmon generously. Sprinkle the fish with the Creole spice blend.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the snapper or salmon), reduce the heat to medium, and cook, turning once, until the fish is cooked through, 2 to 3 minutes per side for sole, 3 to 5 minutes per side for halibut, snapper, and salmon. Transfer to a plate.
While the fish cooks, finish the “dirty rice.”
4
Finish the “dirty rice”
- Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
Serve
Kids Can!
- Measure the water for the “dirty rice.”
- Juice the lemon.
- Measure the lemon juice.
- Garnish with the scallions.