
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Miso-glazed cod over rice with mango and arugula salad
Lean & Clean, Dairy-Free, Gluten-Free, Mediterranean
2 Servings, 570 Calories/Serving
30–45 Minutes
Our signature sticky-sweet miso-maple glaze makes prepping this light fish and rice dish super quick and easy.
In your bag
- ½ cup jasmine rice
- Fish options:
- 2 wild cod fillets (about 6 ounces each)
- 2 wild Alaskan halibut fillets (about 6 ounces each)
- Sun Basket miso-maple glaze (white miso - maple syrup - gluten-free tamari - rice vinegar - toasted sesame oil)
- 1 organic lime
- 1 organic mango
- 3 organic scallions
- 1 tablespoon honey
- 1 teaspoon Aleppo chile flakes (optional)
- 3 ounces organic baby arugula or other leafy greens
Nutrition per serving
Calories: 570, Protein: 29g (58% DV), Fiber: 5g (20% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2g, Saturated Fat: 2g (10% DV), Cholesterol: 55mg (18% DV), Sodium: 640mg (27% DV), Carbohydrates: 83g (28% DV), Total Sugars: 29g, Added Sugars: 12g (24% DV).
Contains:
Soybeans
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.
Instructions
Wash produce before use
1
Cook the rice
- Rinse the rice.
While the rice cooks, prepare the fish.
2
Prep and cook the fish
- Pat the fish dry with a paper towel; season with salt and pepper and rub the fish all over with the miso-maple glaze.
While the fish cooks, prepare the salad.
3
Make the salad
- Juice the lime.
- Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Thinly slice the halves crosswise.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal. Set aside half for garnish.
Serve
Kids Can!
- Rinse the rice.
- Measure the water for the rice.
- Juice the lime.
- Divide the scallions in half.
- Garnish with the scallions.