Mayan sustainably farmed raised in parchment with caper vinaigrette

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

Mayan sustainably farmed raised in parchment with caper vinaigrette

Mayan sustainably farmed raised in parchment with caper vinaigrette

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Protein Plus

2 Servings, 710 Calories/Serving

40–55 Minutes

Mayan-style trout gets cooked en papillote and served with red rice seasoned with our house-made recado spice blend. A caper vinaigrette is the finishing touch.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 1 organic leek
  • Sunbasket recado spice blend (onion powder - granulated garlic - cumin - sweet paprika - chili powder - dried Mexican oregano)
  • ½ cup red rice
  • 1 organic lemon
  • Fish options:
  • 2 sustainably raised rainbow trout fillets (about 6 ounces each)
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sheets parchment paper
  • 3 organic scallions
  • 1 organic Roma tomato
  • Sunbasket caper vinaigrette (EVOO - capers - red wine vinegar - Dijon mustard - garlic)

Nutrition per serving

Calories 710, Total Fat 37g (47% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 370mg (16% DV), Total Carb. 53g (19% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% 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

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

Wash produce before use

1

Prep the leek; cook the rice

Heat the oven to 400°F.
  • Trim the root ends from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
In a small sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the leek, season with salt and pepper, and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the recado spice blend and cook until fragrant, about 30 seconds.
Add the red rice and 1 cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
While the rice cooks, prepare the parchment packets.

2

Assemble the parchment packets

Prep and cook instructions are almost identical for all fish options.
  • Thinly slice half the lemon; cut half into wedges for garnish. [Thinly slice 1 lemon; cut 1 lemon into wedges.]
  • Pat the fish dry with a paper towel; season lightly with salt and pepper.
Lay the parchment paper sheets side by side. Divide the fish between the 2 [4] sheets (skin side down for the trout or salmon). Top the fish with the lemon slices and drizzle each with 1 teaspoon oil. Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.

3

Bake the parchment packets

Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the fish is tender when pierced with a skewer or sharp knife, 10 to 12 minutes.
While the fish cooks, prepare the remaining ingredients.

4

Prep the remaining ingredients; finish the rice

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Cut away the core from the tomato; finely chop the tomato.
Remove the cooked rice from the heat and stir in the scallions and tomato; cover to keep warm.

Serve

Open the fish packets, being careful of any venting steam, and transfer the fish to individual plates. Drizzle the caper vinaigrette over the fish, spoon the rice alongside, and serve with the lemon wedges.
Kids Can!
  • Soak the leeks.
  • Measure the oil and water for the rice.
  • Time the rice.
  • Drizzle the caper vinaigrette.
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