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.

Sole over black rice with zesty mango-radish slaw

Great for Entertaining

Sole over black rice with zesty mango-radish slaw

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories

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)
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.
  • 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)
Make It Leaner
Forgo the oil in the slaw and save 20 calories and 2.5 grams of fat per serving. Saving half the rice for another use will cut an additional 80 calories and 1 gram of fat per plate. The extra rice can add delicious flavor and texture to a salad.
Ingredient IQ
Cup for cup, black rice contains the most protein, fiber, and antioxidants of any rice. The grains develop their deep black-purple color from a powerful antioxidant called anthocyanin; it’s the same one that gives blueberries both their pigment and their status as a superfood.
Grill It
We do not recommend grilling the sole.
For the halibut: Prepare a medium-hot fire in a grill. Set the halibut on the grill directly over the heat and cook, turning once, until lightly charred, opaque, and flaky, about 5 minutes per side.

For the trout: Prepare a medium-hot fire in a grill. Place the trout in a grilling basket, on a cedar plank, or directly on the grill and cook, turning occasionally, until lightly charred and flaky, 5 to 7 minutes.

Nutrition per serving

Calories 540, Total Fat 21g (27% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 550mg (24% DV), Total Carb. 69g (25% DV), Fiber 7g (25% DV), Total Sugars 25g (Incl. 0g Added Sugars, 0% DV), Protein 23g
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, Sesame.

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.
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