In order to bring you the best organic produce, some ingredients may differ from those depicted.
Blackened sole with citrus pico de gallo and cauliflower “rice”
Soy-Free, Dairy-Free, Gluten-Free, Paleo
2 Servings, 410 Calories/Serving
We give this Cajun seafood classic a Mexican spin with a bright citrus salsa, and keep things paleo and gluten-free with a savory side of cauliflower “rice.”
In your bag
- 2 mixed citrus fruits (such as 1 grapefruit and 1 orange)
- 1 red onion
- 3 scallions
- 1 or 2 cloves peeled fresh garlic
- 3 or 4 sprigs fresh cilantro
- ½ head cauliflower
- Fish options:
- 2 wild sole fillets (about 5 ounces each)
- 2 wild Alaskan halibut fillets (about 5 ounces each)
- Blackening spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)
In Spanish, pico de gallo translates to “the beak of a rooster.” The fresh salsa likely got its name because its bright flavors have quite a bite. Ours works with a wide range of citrus, from grapefruits and oranges to mandarins, tangerines, or satsumas.
Calories: 410, Protein: 24g (48% DV), Fiber: 10g (40% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 65mg (22% DV), Sodium: 480mg (20% DV), Carbohydrates: 41g (14% DV), Total Sugars: 13g, Added Sugar: 0g (0% DV).
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
Make the citrus pico de gallo
- Using your hands or a sharp knife, peel the citrus fruits; working over a large bowl, cut between the membranes to release the segments into the bowl. Squeeze the membranes to release any juice. Alternatively, cut the fruit in half crosswise and separate each half into segments. Discard any seeds.
- Peel and finely chop enough onion to measure ½ cup [¾ cup].
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for the cauliflower “rice.”
- Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
- Coarsely chop the cilantro.
Prep and cook the cauliflower “rice”
- Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or using the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets into corn-kernel-sized pieces.
While the cauliflower “rice” cooks, prepare the fish.
Prep and cook the fish
- Pat the fish dry with a paper towel; season generously with salt and pepper and sprinkle with the blackening spice blend, coating the fillets well on both sides.
- Peel the citrus by hand.
- Press the garlic (if you have a press).
- Stir together the citrus pico de gallo.