In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spicy sole arrabbiata and squash ribbon salad
Diabetes-Friendly, Dairy-Free, Paleo, Soy-Free, Carb-Conscious, Gluten-Free, Spicy, Mediterranean, Lean & Clean
2 Servings, 490 Calories/Serving
This paleo and gluten-free spin on a coastal Italian classic takes just 15 minutes to make but yields full, complex flavors.
In your bag
- Fish options:
- 2 wild skinless sole fillets (about 5 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- Sun Basket arrabbiata sauce base (tomatoes - garlic - sweet smoked paprika - tomato paste - balsamic vinegar - extra virgin olive oil - onion powder - kosher salt - dried oregano - cayenne - black pepper - dried thyme)
- 1 organic yellow squash or zucchini
- ¼ pound organic grape or cherry tomatoes
- 3 tablespoons walnuts
- 1 tablespoon sherry vinegar
Calories: 490, Protein: 22g (44% DV), Fiber: 6g (24% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 8g, Saturated Fat: 5g (25% DV), Cholesterol: 55mg (18% DV), Sodium: 660mg (28% DV), Carbohydrates: 22g (7% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (walnut)
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 fish arrabbiata
- Pat the fish dry with a paper towel. Cut the sole crosswise into 2-inch-wide strips, the salmon or barramundi into ½-inch-wide strips; if using king salmon or barramundi, discard the skin if desired. Season lightly with salt and pepper.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the arrabbiata sauce base and either ¼ cup [½ cup] water and ¼ cup [½ cup] red wine (from your pantry) or a total of ½ cup [1 cup] water. Bring to a boil, then reduce to a simmer. Add the fish, cover, and cook without stirring until the fish is opaque and flaky, 2 to 3 minutes for sole, 3 to 5 minutes for salmon or barramundi. Remove from the heat, drizzle with 1 tablespoon [2 TBL] oil, and season to taste with salt and pepper. Meanwhile, prepare the salad.
Make the squash ribbon salad
- Lay the squash flat. Trim and discard the round end. Holding the stem end secure, using a peeler, shave the squash lengthwise into thin ribbons. Pat dry with a paper towel.
- Cut the tomatoes in half.
In a large bowl, toss together the squash ribbons, tomatoes, walnuts, sherry vinegar, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.
Transfer the fish, arrabbiata sauce, and squash ribbon salad to individual plates and serve.
- Measure the water for the arrabbiata sauce.
- Time the cooking.
- Pat the squash ribbons dry.
- Assemble the squash ribbon salad.