Pollock a la Veracruzana with brown rice

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

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Pollock a la Veracruzana with brown rice

Mediterranean, Gluten-Free, Soy-Free, Dairy-Free, Lean & Clean

2 Servings, 500 Calories/Serving

25–30 Minutes

The port city of Veracruz, Mexico, was one of the first places settled by Spain. So it’s only fitting that this seafood dish is full of Old and New World flair—from onion and sweet peppers to briny olives and fragrant oregano.

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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.
  • ½ cup quick-cooking long-grain brown rice
  • 1 organic yellow onion
  • 2 ounces organic sweet mini peppers
  • 1 or 2 cloves organic peeled fresh garlic
  • ¼ cup pitted Kalamata olives
  • 2 sprigs organic fresh oregano
  • 1 cup diced fire-roasted tomatoes
  • Seafood options:
  • 10 ounces wild pollock pieces
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild sea scallops
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • Sunbasket blackening spice blend (ancho chile powder - sweet smoked paprika - granulated garlic - cumin)

Nutrition per serving

Calories: 500, Protein: 25g (50% DV), Fiber: 5g (20% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 70mg (23% DV), Sodium: 720mg (30% DV), Carbohydrates: 57g (19% DV), Total Sugars: 8g, 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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

In a small sauce pot, combine the rice and 1 cup [1¾ 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. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.

2

Prep the Veracruz salsa ingredients

  • Peel and thinly slice enough onion to measure ½ cup [1 cup].
  • Remove the stems and seeds from the sweet mini peppers; cut the peppers crosswise into ¼-inch-thick rings.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp]. 
  • Cut the olives in half, checking for any pits.
  • Strip the oregano leaves from the stems. Coarsely chop half the leaves for the salsa; set aside the remaining whole leaves for garnish.

3

Cook the Veracruz salsa

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and sweet mini peppers and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. 

Add the tomatoes, olives, and chopped oregano and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a medium bowl, season to taste with salt and pepper, and cover to keep warm. Wipe out the pan. While the salsa is cooking, start preparing the seafood. 

4

Prep and cook the seafood

For pollock: 

  • Pat the pollock dry on a paper-towel-lined plate; season lightly with salt and pepper and the blackening spice blend.

In the same pan used for the salsa, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Arrange the pollock pieces in an even layer and cook, undisturbed, until very lightly browned on one side, 1 to 2 minutes. Turn the fish and cook until opaque and flaky, about 1 minute more. 

 

For shrimp:

  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper and the blackening spice blend.

In the same pan used for the salsa, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side. 

 

For scallops:

  • Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper and the blackening spice blend.

In the same pan used for the salsa, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque.

 

For halibut: 

  • Pat the halibut dry with a paper towel. Season lightly with salt and pepper and the blackening spice blend.

In the same pan used for the salsa, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

Serve

Transfer the rice to individual plates and top with the Veracruz salsa and seafood. Garnish with as many of the remaining oregano leaves as you like and serve.

Kids Can!
  • Measure the water for the rice. 
  • Measure the onion.
  • Press the garlic (if you have a press). 
  • Strip the oregano leaves.
  • Garnish with the oregano.