
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pan-fried tilapia with apple BBQ sauce and carrot-raisin slaw
Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Protein Plus
2 Servings, 670 Calories/Serving
20 Minutes
Good ol’ fashioned fish fry, coming right up! For this Southern meal, we dish out cornmeal-crusted fish topped with a combo of sweet apple and smoky Carolina BBQ sauce.
In your bag
- 1 wedge organic green or other cabbage (about 7 ounces)
- 3 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 Granny Smith or other apple
- Carolina BBQ sauce
- 1 egg
- Sunbasket cornmeal blend (cornmeal - all purpose flour)
- Fish options:
- 2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
Nutrition per serving
Calories 670, Total Fat 33g (42% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 195mg (65% DV), Sodium 560mg (24% DV), Total Carb. 60g (22% DV), Fiber 8g (29% DV), Total Sugars 31g (Incl. 9g Added Sugars, 18% DV), Protein 40g
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
Wash produce before use
1
Make the carrot-raisin slaw
- Cut away any core from the cabbage; thinly slice the cabbage.
In a medium bowl, toss together the cabbage, carrots, raisins, and half the “creamy” coleslaw dressing. Stir in 2 to 3 teaspoons water; season to taste with salt, pepper, and more dressing if desired.
2
Make the apple BBQ sauce
- Peel and core the apple. Finely chop the apple or grate using the medium holes of a box grater.
In a small sauce pot over medium-low heat, add the apple and Carolina BBQ sauce, cover, and cook, stirring occasionally, until the apple has softened and the BBQ sauce is heated through, 3 to 5 minutes. Season to taste with salt and pepper. Remove from the heat. Cover to keep warm.
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 in a 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, 3 to 4 minutes per side for tilapia 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 apple 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.