In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Miso-glazed halibut with citrus and black rice salad
Gluten-Free Friendly, Dairy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Protein Plus
2 Servings, 670 Calories/Serving
30–45 Minutes
A masterful combo: tender seafood, tangy citrus, and an umami-rich miso glaze made with touches of tamari and toasted sesame oil.
In your bag
- ½ cup black rice
- 1 organic red onion
- Sunbasket Asian quick-pickle brine (apple cider vinegar - honey - fish sauce)
- 3 tablespoons sliced almonds
- Seafood options:
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 10 ounces wild sea scallops
- Sunbasket pineapple-miso vinaigrette (pineapple - extra virgin olive oil - miso - orange juice - brown sugar - crushed red chile flakes)
- 1 organic mandarin or other citrus
- 3 ounces organic baby spinach or other leafy greens
- Sunbasket creamy citrus dressing (mayo - orange juice - lemon juice - scallions)
Nutrition per serving
Calories 670, Total Fat 34g (44% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 540mg (23% DV), Total Carb. 63g (23% DV), Fiber 7g (25% DV), Total Sugars 18g (Incl. 4g Added Sugars, 8% DV), Protein 34g
Contains:
Eggs, Fish (anchovy), Tree Nuts (almond), 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, Sesame.
Instructions
Wash produce before use
1
Cook the black rice
In a small sauce pot, combine the black rice and 1 cup [1½ cups] 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. Meanwhile, prepare the rest of the meal.
2
Pickle the onion
- Peel and thinly slice enough onion to measure ½ cup [1 cup].
In a large bowl, combine together the onion and quick-pickle brine and toss to coat. Let stand, stirring occasionally, while you toast the almonds and prepare the seafood.
3
Toast the almonds
In a dry large frying pan over medium heat, toast the almonds, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a plate to cool. Wipe out the pan.
4
Prep and cook the seafood
Fish:
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
In the same pan used for the almonds, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish (skin side down for salmon) and cook until lightly browned on the bottom side (and the salmon skin is crisp), 4 to 5 minutes. Turn, brush with half the pineapple-miso vinaigrette, and cook until the flesh is opaque and flaky, 1 to 3 minutes. Turn, brush with the remaining vinaigrette, and cook until lightly caramelized, about 1 minute. Transfer to a plate.
Scallops:
- Rinse and drain the scallops. Pat dry on a paper-towel-lined plate; season lightly with salt. Brush the scallops on one side with half the pineapple-miso vinaigrette.
In the same pan used for the almonds, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the scallops, vinaigrette side down, and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Brush with the remaining vinaigrette, turn, and continue cooking until the vinaigrette is lightly caramelized, about 30 seconds for translucent scallops or 1 to 2 minutes for opaque. Transfer to a plate.
While the seafood is cooking, assemble the salad.
5
Finish the citrus and black rice salad
- Using your hands or a sharp knife, peel the mandarin. Separate the segments and discard any seeds.
To the bowl with the pickled onion, stir in the black rice, spinach, and creamy citrus dressing. Top with the almonds and mandarin segments. Season to taste with salt and pepper.
Serve
Transfer the citrus and black rice salad to individual plates and top with the seafood. Drizzle the seafood with any remaining pineapple-miso vinaigrette from the pan and serve.
Kids Can!
- Measure the water for the rice.
- Stir the pickled onion.
- Peel the mandarin by hand; separate the segments.
- Assemble the salad.
- Transfer the salad to plates.