In order to bring you the best organic produce, some ingredients may differ from those depicted.
Peruvian-style halibut with lime and sweet potato
Diabetes-Friendly, Mediterranean, Paleo, Dairy-Free, Soy-Free, Gluten-Free, Lean & Clean
2 Servings, 600 Calories/Serving
Featuring premium Alaskan halibut steamed over an array of lightly stewed vegetables, this Peruvian-style fish stew marries the best ingredients from the land and sea.
In your bag
- Fish options:
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 1 organic lime
- Sun Basket sofrito (cilantro - roasted red peppers - tomatoes - onion - garlic - parsley - dried Mexican oregano)
- 1 organic sweet potato
- 1 organic red onion
- 1 organic orange or other bell pepper
- ¼ pound organic grape or cherry tomatoes
- 4 or 5 sprigs organic fresh cilantro
- Sun Basket New Mexican chile salsa (water - extra virgin olive oil - garlic - dried New Mexican chiles - kosher salt - coriander - dried Mexican oregano)
Calories: 600, Protein: 33g (66% DV), Fiber: 10g (40% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 4g, Saturated Fat: 4g (20% DV), Cholesterol: 70mg (23% DV), Sodium: 620mg (26% DV), Carbohydrates: 54g (18% DV), Total Sugars: 14g, 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
Marinate the fish; make the herb garnish
- Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise); season lightly with salt and pepper
- Zest and juice the lime, keeping the zest and juice separate. [Zest 1 lime; juice both limes.]
- Set aside half the sofrito for the vegetables.
In a medium [large] bowl, combine the fish and lime juice and toss to coat. Let stand while you prepare the herb garnish and vegetables.
In a small bowl, stir together 1 teaspoon [2 tsp] lime zest, 2 tablespoons [¼ cup] oil, and half the sofrito; season to taste with salt and pepper. Set aside the herb garnish for serving.
Prep and cook the vegetables
- Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
- Peel and thinly slice enough onion to measure ¾ cup [1½ cups].
- Remove the stem, ribs, and seeds from the bell pepper. Thinly slice the pepper.
- Cut the tomatoes in half.
- Coarsely chop the cilantro for garnish.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the sweet potato and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the onion and remaining sofrito and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Stir in the bell pepper, tomatoes, and New Mexican chile salsa and cook until the pepper and tomatoes are just tender, 1 to 2 minutes.
Cook the fish
To the pan with the vegetables, stir in ½ cup [¾ cup] beer (from your pantry) or water. Gently lay the fish fillets (skin side down for the barramundi or king salmon) over the vegetables, covering as much surface area as possible, and bring to a boil, then reduce to a simmer. Cover and cook until the fish is flaky and cooked through and the sauce has thickened slightly, 6 to 8minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the vegetables, fish, and sauce to individual bowls. Spoon on the herb garnish, sprinkle with the cilantro, and serve.
- Juice the lime.
- Stir the herb garnish.
- Measure the onion.
- Add the garnishes.