Pan-fried sole with nectarine BBQ sauce and carrot-raisin slaw Also available with snapper

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

Pan-fried sole with nectarine BBQ sauce and carrot-raisin slaw Also available with snapper

Pan-fried sole with nectarine BBQ sauce and carrot-raisin slaw Also available with snapper

Dairy-Free, Soy-Free, Pescatarian, <600 Calories

2 Servings, 590 Calories/Serving

20 Minutes

Good ol’ fashioned fish fry, coming right up! For this Southern meal, we dish out cornmeal-crusted fish topped with sah-weet nectarines and tangy South Carolina BBQ sauce. 

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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 wedge organic green or other cabbage (about 10 ounces)
  • 2 ounces organic shredded carrots
  • ¼ cup golden raisins
  • Sunbasket “creamy” coleslaw dressing (sour cream - mayo - apple cider vinegar - scallions - sugar - celery seeds - kosher salt)
  • 1 organic nectarine or other stone fruit
  • Carolina BBQ sauce
  • 1 egg
  • Sunbasket cornmeal blend (cornmeal - all purpose flour)
  • Fish options:
  • 2 wild skinless sole fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)

Nutrition per serving

Calories 590, Total Fat 33g (42% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 870mg (38% DV), Total Carb. 52g (19% DV), Fiber 6g (21% DV), Total Sugars 26g (Incl. 8g Added Sugars, 16% DV), Protein 24g
Contains: Milk, Eggs, Wheat

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

Make the carrot-raisin slaw

  • Cut away any core from the cabbage. Thinly slice two-thirds of the cabbage; save the rest for another use.

In a medium bowl, toss together the cabbage, carrots, raisins, and “creamy” coleslaw dressing. Stir in 2 to 3 teaspoons water and season to taste with salt and pepper.

2

Make the nectarine BBQ sauce

  • Peel the nectarine. Cut the nectarine in half and remove the pit; coarsely chop the fruit.

In a small sauce pot over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the nectarine and cook until starting to soften, 1 to 2 minutes. Stir in the Carolina BBQ sauce, reduce the heat to low, cover, and cook until the nectarine is softened and the sauce is heated through, 8 to 10 minutes. 

Remove from the heat. Using the back of a wooden spoon, break up any large nectarine pieces. Season to taste with salt and pepper.

While the sauce is cooking, prepare the fish.

3

Prep and cook the fish

  • Crack the egg into a shallow bowl, season with salt and pepper, and beat with a fork until just blended. 
  • On a plate or shallow bowl, season the cornmeal blend with salt and pepper and spread in an even layer.
  • Pat the fish dry with a paper towel; season lightly with salt and pepper.

Working with 1 fillet at a time, dip the fish into the egg; let the excess drip off, then gently press the fish into the cornmeal, coating both sides. 

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the fish and cook, turning once, until the crust is golden brown and the fish is cooked through, 2 to 4 minutes per side for sole and 4 to 6 minutes per side for snapper. Transfer to a paper-towel-lined plate.

Serve

Transfer the carrot-raisin slaw to individual plates. Top with the fish, spoon over as much nectarine BBQ sauce as you like, and serve.

Kids Can!
  • Make the slaw. 
  • Season the cornmeal and spread on a plate.
  • Time the cooking. 
  • Transfer the slaw to plates.