Sole with spicy green harissa and charred carrot salad

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

Sole with spicy green harissa and charred carrot salad

Lean & Clean, Paleo, Gluten-Free, Mediterranean, Soy-Free, Dairy-Free

2 Servings, 410 Calories/Serving

20 Minutes

Green harissa brings fragrant North African flavor to a simple one-pan seafood dinner that’s perfect for a quick, throw-together meal or elegant date-night in.

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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.
  • 7 ounces organic baby carrots
  • 1 organic celery rib
  • 1 ounce pitted Castelvetrano olives
  • 1 head organic escarole or other chicory lettuce
  • 3 tablespoons dry-roasted almonds
  • 2 tablespoons currants
  • Seafood options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • Sunbasket spicy green harissa (EVOO - parsley - lemon juice - cilantro - kosher salt - cumin - cayenne - sweet smoked paprika)
Chef's Tip
To make this dish even faster, use a second large frying pan to cook the seafood (Step 2) while the vegetables are cooking.
Ingredient IQ
Tunisian chile paste, or harissa (from the word harasa, or “to pound”), is classically made from rehydrated dried chiles that are crushed with seasonings and olive oil with a mortar and pestle. Used as both a condiment and an ingredient, harissa has a deep red color that matches its fiery heat. Our green harissa is an herb-driven take made from parsley and cilantro and seasoned with a smoky-spicy blend of cumin, cayenne, and smoked paprika.

Nutrition per serving

Calories: 410, Protein: 23g (46% DV), Fiber: 14g (56% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4g (20% DV), Cholesterol: 55mg (18% DV), Sodium: 800mg (33% DV), Carbohydrates: 28g (9% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond)

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

Make the charred carrot salad

  • Scrub or peel the carrots and trim the ends; cut the carrots in half lengthwise, then on the diagonal into ½-inch pieces.
  • Cut the celery on the diagonal into ½-inch pieces.
  • Cut the olives in half, checking for any pits.
  • Trim the root end from the escarole; coarsely chop the leaves.
  • Coarsely chop the almonds for garnish.
In a large frying pan over high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the carrots and celery, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add the olives, currants, and 2 tablespoons [3 TBL] white wine (from your pantry) or water, cover, and cook until the vegetables are just tender, 2 to 3 minutes. Remove from the heat, stir in the escarole, and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan.
While the vegetables cook, prepare the seafood.

2

Prep and cook the seafood

For the sole and halibut.
  • Pat the fish dry with a paper towel; season the sole lightly with salt and pepper, the halibut generously.
In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish 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.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In the same pan used for the vegetables, warm 2 to 3 teaspoons oil over high heat until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.

Serve

Transfer the seafood and carrot salad to individual plates. Drizzle each portion of seafood with 1 tablespoon green harissa and sprinkle the salad with the almonds. Serve the remaining harissa on the side.
Kids Can!
  • Scrub the carrots.
  • Time the seafood.
  • Sprinkle the almonds.