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
Lean & Clean, Mediterranean, Gluten-Free, Diabetes-Friendly, Dairy-Free, Paleo, Soy-Free
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)
- Sun Basket 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, Protein: 26g (52% DV), Fiber: 7g (28% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 11g, Saturated Fat: 4g (20% DV), Cholesterol: 65mg (22% DV), Sodium: 640mg (27% DV), Carbohydrates: 24g (8% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
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.
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.