Sole over black rice with zesty mango-radish slaw

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

Great for Entertaining

Sole over black rice with zesty mango-radish slaw

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

2 Servings, 540 Calories/Serving

25–40 Minutes

A colorful lime-juice-dressed slaw, a gingery carrot sauce, and chewy black rice add vibrant flavors, colors, and textures to this lean, gluten-free seafood dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 black rice
  • 1 organic unripe mango
  • 2 or 3 organic radishes (about 2 ounces total)
  • 3 organic scallions
  • 1 organic lime
  • 4 or 5 sprigs organic fresh Thai (or Italian) basil
  • 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)
  • Gingered carrot blend (carrots - EVOO - apple cider vinegar - fresh lime juice - fresh ginger - kosher salt)

Nutrition per serving

Calories: 540, Protein: 23g (46% DV), Fiber: 7g (28% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 3g, Saturated Fat: 3g (15% DV), Cholesterol: 65mg (22% DV), Sodium: 550mg (23% DV), Carbohydrates: 69g (23% DV), Total Sugars: 25g, Added Sugars: 0g (0% DV).
Contains: Fish

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 black rice and 1 cup [1½ cups] lightly salted 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.
While the rice cooks, prepare the rest of the meal.

2

Make the mango-radish slaw

  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Thinly slice the halves crosswise, then cut the slices into matchsticks.
  • Trim the ends from the radishes; thinly slice the radishes into rounds, then thinly slice the rounds into matchsticks.
  • Trim the root ends from the scallions; cut the white and light green parts of the scallions into 1-inch lengths, then cut lengthwise into matchsticks. Thinly slice the green parts on the diagonal for garnish.
  • Zest and juice the lime, keeping the zest and juice separate. [Zest both limes; juice 1 lime and save the remaining zested lime.]
  • Strip the basil leaves from the stems; stack the leaves and roll them into a cylinder, then thinly slice crosswise.
In a medium bowl, toss together the mango, radishes, scallion matchsticks, basil, lime zest, 1 teaspoon [2 tsp] lime juice, and 1 teaspoon [2 tsp] oil. Season to taste with salt and pepper. Let stand while you prepare the fish.

3

Prep and cook the fish

For the sole or halibut:
  • Pat the fish dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons [2 to 3 TBL] oil until hot but not smoking. Working in batches if needed, add the fish, reduce the heat to medium, and cook, turning once, until the fish is cooked through, 2 to 3 minutes per side for sole and 3 to 5 minutes per side for halibut. Transfer to a plate. Add more oil between batches if needed.

For the trout:
  • Pat the trout dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the trout, skin side down, and cook until the skin is browned and crisp, 2 to 4 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes. Transfer to a plate. Add more oil between batches if needed.

Serve

Transfer the rice to individual plates, top with the fish, and then with the mango-radish slaw. Spoon the gingered carrot blend around the outside edge of the rice. Garnish with the green parts of the scallions and serve.
Kids Can!
  • Measure the water for the rice.
  • Juice the lime.
  • Strip the basil leaves.
  • Toss the slaw.
  • Garnish with the scallions.