In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Cobia with chimichurri and honey-lime fruit salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, <600 Calories
2 Servings, 460 Calories/Serving
15 Minutes
This meal provides the types of nutrients you need to live a long life, including plenty of antioxidants from the fruits and vegetables and lean protein from the fish.
In your bag
- 1 organic plum or other stone fruit
- ¼ pound organic red or other grapes
- 3 organic scallions
- 1 organic jalapeño or other fresh chile (optional)
- Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
- Fish options:
- 2 sustainably raised skinless cobia fillets (about 5 ounces each)
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 1 ounce pitted Castelvetrano olives
- 3 ounces organic mixed greens or other leafy greens
- Sunbasket chimichurri (extra virgin olive oil - parsley - red wine vinegar - cilantro - garlic - cumin - kosher salt)
Nutrition per serving
Calories 460, Total Fat 30g (38% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 480mg (21% DV), Total Carb. 29g (11% DV), Fiber 5g (18% DV), Total Sugars 21g (Incl. 4g Added Sugars, 8% DV), Protein 23g
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 fruit salad
- Cut the plum in half and remove the pit; coarsely chop the fruit.
- Cut the grapes in half.
- Cut the green parts off the scallions and thinly slice; save the white parts for another use.
- If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Wash your hands after handling.
In a medium bowl, stir together the honey-lime vinaigrette base and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the plum, grapes, and as much jalapeño and green parts of the scallions as you like; season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.
2
Prep and cook the fish
- Pat the fish dry with a paper towel; season with salt and pepper.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking.
Cobia and halibut: Add the fish and cook until lightly browned on the bottom side, 3 to 5 minutes for cobia, 4 to 5 minutes for halibut. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes for cobia, 2 to 4 minutes for halibut. Transfer to a plate.
Salmon: Add the salmon, skin side down, and cook until lightly browned and the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes. Transfer to a plate.
While the fish is cooking, prepare the mixed greens.
3
Assemble the mixed greens
- Coarsely chop the olives, checking for any pits.
Serve
Kids Can!
- Stir the vinaigrette.
- Time the fish.
- Assemble the mixed greens.
- Top the fish with chimichurri.