Southwestern simmered sole with cilantro-lime slaw over brown rice

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

Great for Entertaining

Southwestern simmered sole with cilantro-lime slaw over brown rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Lean & Clean, Pescatarian, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

25–40 Minutes

This is basically an “easy enchilada.” Southwestern tomato-braised sole stars in this medley of seasoned veggies, black beans, and dirty rice, minus the tortillas.

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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 quick-cooking long-grain brown rice
  • 1 green or other bell pepper
  • 1 yellow onion
  • ¾ cup cooked black beans
  • 1½ teaspoons dried Mexican oregano
  • Fish options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • Southwestern simmer sauce base (tomato paste - chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • 1 lime
  • 3 or 4 sprigs fresh cilantro
  • 1 ounce pickled jalapeños (optional)
  • ¼ pound shredded green or other cabbage
Chef's Tip
When chopping the bell pepper and onion in Step 2, try to match the size of the beans. The goal is to have a medley of bell pepper, onion, and beans that are all the same size and roughly the same consistency for even cooking and texture.

Nutrition per serving

Calories 600, Total Fat 21g (27% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 680mg (30% DV), Total Carb. 80g (29% DV), Fiber 18g (64% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 29g
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 rice and 1 cup [1¾ 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, 20 to 25 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the vegetables.

2

Prep and cook the vegetables

  • Remove the stem, ribs, and seeds from the bell pepper; finely chop the bell pepper.
  • Peel and finely chop enough onion to measure 1 cup [1¾ cups]; set aside ½ cup [1 cup] for the sauce.
  • Rinse the black beans.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add bell pepper and ½ cup [¾ cup] onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the oregano and cook until fragrant, about 1 minute. Stir in the beans and cook until warmed through, 1 to 2 minutes. Transfer to a medium bowl, cover, and keep warm. Do not clean the pan.
While the vegetables cook, prepare the fish.

3

Prep and cook the fish and sauce

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; season lightly with salt and pepper.
In the same pan used for the vegetables, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the remaining ½ cup [1 cup] onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the Southwestern simmer sauce base and cook until fragrant, about 1 minute. Whisk or stir in 1½ cups [2½ cups] water, season with salt and pepper, and bring to a boil. Reduce to a simmer, add the fish, and cook, turning once, until opaque and flaky, 3 to 5 minutes for sole and 6 to 8 minutes for halibut.
Measure 2 tablespoons [¼ cup] Southwestern simmer sauce from the pan and set aside for the rice.
While the fish cooks, prepare the cilantro-lime slaw.

4

Make the cilantro-lime slaw

  • Juice half the lime; cut the remaining half into wedges for garnish. [Juice 1 lime; cut the remaining lime into wedges.]
  • Coarsely chop the cilantro.
  • If using, coarsely chop the pickled jalapeños. Wash your hands after handling,
In a medium bowl, toss together the cabbage, cilantro, 1 tablespoon [2 TBL] lime juice, 1 tablespoon [2 TBL] oil, and as much jalapeño as you like. Season to taste with salt and pepper.

5

Finish the rice

To the pot with the rice, stir in the reserved Southwestern simmer sauce and season to taste with salt and pepper.

Serve

Transfer the rice to individual plates. Top with the vegetables, fish, sauce, and slaw. Serve with the lime wedges.
Kids Can!
  • Measure the onion.
  • Rinse the black beans.
  • Juice the lime.