In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sole arrabbiata and squash-ribbon salad with tomato and basil
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus
2 Servings, 470 Calories/Serving
This paleo and gluten-free spin on a coastal Italian classic takes only about 20 minutes to make but yields full, complex flavors.
In your bag
- 2 tablespoons sherry vinegar
- Fish options:
- 2 wild sole fillets (about 5 ounces each)
- 2 wild Alaskan halibut fillets (about 6 ounces each)
- 2 sustainably raised rainbow trout fillets (about 6 ounces each)
- Sunbasket herbed marinara (tomatoes - fresh garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
- 1 teaspoon red chile flakes (optional)
- 2 organic yellow or other summer squash
- 1 organic Roma or other tomato
- 4 or 5 sprigs organic fresh basil
- ¼ cup walnuts
Calories 470, Total Fat 32g (41% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 640mg (28% DV), Total Carb. 24g (9% DV), Fiber 7g (25% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains: Fish, Tree Nuts
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.
Wash produce before use
Prep and cook the arrabbiata sauce and fish
- Set aside half the sherry vinegar for the salad.
- Pat the fish dry with a paper towel; cut the sole or trout crosswise into 2-inch-wide strips, the halibut into ½-inch-wide strips. Season the sole or trout lightly with salt and pepper, the halibut generously.
While the arrabbiata sauce and fish cook, prepare the salad.
Make the squash-ribbon salad
- Trim the ends from the squash. Lay the squash flat; using a peeler, shave the squash lengthwise into thin ribbons.
- Cut away the core from the tomato; coarsely chop the tomato.
- Strip the basil leaves from the stems; tear any larger leaves, keeping smaller ones
- whole. Set aside a few leaves for garnish.
- Divide the sherry vinegar.
- Strip and tear the basil leaves.
- Toss the squash-ribbon salad.
- Garnish with the basil.