
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Seared fish and snap peas with Japanese cucumber slaw and mint oil
Paleo, Dairy-Free, Soy-Free, Gluten-Free
2 Servings, 520 Calories/Serving
30 Minutes
This fresh summer fish bursts with flavor from a Japanese cucumber and olive slaw that’s spiced with citrusy sumac and tart little beak peppers. Pair it with springy charred snap peas dressed with a mint-infused olive oil.
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.
- 2 5-ounce fish fillets
- 1 to 2 red spring onions
- 2 Japanese cucumbers
- ¼ cup pitted Kalamata olives
- 1 lemon
- ¼ cup little beak peppers
- ½ teaspoon sumac
- 2 cups snap peas
- small bunch mint (¼ ounce)
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Sear fish
In a medium sauté pan, heat 1 tablespoon oil on medium until shimmering. Season fish with salt and pepper on both sides. Sear fish, skin side down, until skin is crispy, 5 to 7 minutes. Flip and finish searing until fish is flakey and opaque, about 1 minute. Remove fish from heat. Move on to prep while waiting.
2
Prep slaw
*Rinse spring onion, cut off root end and green tops to discard and thinly slice.
*Rinse cucumber, cut in half lengthwise and thinly slice into ¼-inch half moons.
*Thinly slice olives.
*Zest lemon.
In a medium bowl, combine onion, cucumber, olives and lemon zest with little beak peppers, sumac, the juice of ½ the lemon and 1 tablespoon oil. Season with salt to taste.
*Rinse cucumber, cut in half lengthwise and thinly slice into ¼-inch half moons.
*Thinly slice olives.
*Zest lemon.
In a medium bowl, combine onion, cucumber, olives and lemon zest with little beak peppers, sumac, the juice of ½ the lemon and 1 tablespoon oil. Season with salt to taste.
3
Sear peas, make mint oil
In the same pan, sear snap peas with a pinch of salt until blistered and just tender, 3 to 5 minutes. Meanwhile:
*Rinse mint, pick leaves from stem and coarsely chop. Mix with 1 tablespoon oil and a pinch of salt.
*Rinse mint, pick leaves from stem and coarsely chop. Mix with 1 tablespoon oil and a pinch of salt.
4
Finish, plate
Season snap peas with the other ½ of lemon juice. Plate alongside fish and top with cucumber slaw. Drizzle with mint oil.
5
Relevant tips and techniques