In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mediterranean-style halibut with artichoke hearts and Kalamata olives
Paleo, Carb-Conscious, Dairy-Free, Lean & Clean, Soy-Free, Diabetes-Friendly, Gluten-Free, Mediterranean
2 Servings, 330 Calories/Serving
Inspired by the Mediterranean seaside, this dish combines juicy tomatoes, Kalamata olives, and sweet artichoke hearts with your choice of world-class seafood. A cinch to prepare, but with that fancy-pants flair.
In your bag
- 6 ounces organic fingerling or other small waxy potatoes
- 6 ounces organic grape or cherry tomatoes
- 3 tablespoons pitted Kalamata olives
- 1 organic lemon
- 4 or 5 sprigs organic fresh Thai basil
- Fish options:
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- ⅓ cup cooked quartered artichoke hearts
Calories: 330, Protein: 31g (62% DV), Fiber: 5g (20% DV), Total Fat: 12g (18% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 1g, Saturated Fat: 1.5g (8% DV), Cholesterol: 70mg (23% DV), Sodium: 450mg (19% DV), Carbohydrates: 30g (10% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Start the potatoes and tomatoes
- Scrub the potatoes; cut the potatoes in half lengthwise, then in half crosswise.
- Cut the tomatoes in half.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 4 to 6 minutes. Stir in the tomatoes, lightly crushing them with the back of a wooden spoon, and season with salt and pepper. Cook, stirring occasionally, until the potatoes start to soften and the tomatoes begin to release their juices, 2 to 3 minutes. Meanwhile, prepare the remaining ingredients.
Prep the remaining ingredients
- Cut the olives in half lengthwise, checking for any pits.
- Zest the lemon and juice half, keeping the zest and juice separate; cut half into wedges. Set aside the zest and wedges for garnish. [Zest and juice 1 lemon; cut 1 lemon into wedges.]
- Strip the basil leaves from the stems; coarsely tear the leaves for garnish.
- Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise); season generously with salt and pepper.
Cook the fish; finish the dish
To the pan with the potatoes and tomatoes, add ¼ cup [½ cup] water and bring to a simmer over medium-high heat. Add the fish (skin side down for the king salmon), nestling the fish among the vegetables. Add the olives and artichoke hearts, cover, and cook until the potatoes are tender and the fish is opaque and flaky, 6 to 8 minutes. Remove from the heat, stir in 1 tablespoon [2 TBL] lemon juice, and season to taste with salt and pepper.
Transfer the fish and vegetables to individual bowls. Garnish with the lemon zest and basil and serve with the lemon wedges.
- Scrub the potatoes.
- Juice the lemon.
- Strip and tear the basil leaves.
- Measure the water for the fish and vegetables.
- Garnish with the lemon zest and basil.