In order to bring you the best organic produce, some ingredients may differ from those depicted.
Turmeric pollock with tamarind green beans over spicy jalapeño rice
Dairy-Free, Spicy, Gluten-Free, Soy-Free
2 Servings, 430 Calories/Serving
Tamarind paste and garam masala lend tangy and earthy flavor to this popular Southern Indian fish curry, served over jalapeño rice.
In your bag
- ½ cup basmati rice
- 1 organic yellow onion
- ¼ pound organic green beans
- 3 tablespoons pickled jalapeños
- Seafood options:
- 10 ounces wild pollock pieces
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 10 ounces wild sea scallops
- 2 teaspoons turmeric
- 2 teaspoons garam masala
- ½ cup diced fire-roasted tomatoes
- 1 tablespoon tamarind paste
Calories: 430, Protein: 30g (60% DV), Fiber: 6g (24% DV), Total Fat: 8g (12% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 1.5g (8% DV), Cholesterol: 90mg (30% DV), Sodium: 480mg (20% DV), Carbohydrates: 60g (20% DV), Total Sugars: 12g, Added Sugars: 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
Cook the rice
- Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, start preparing the rest of the meal.
Prep the vegetables
- Peel the onion and cut in half lengthwise, then thinly slice crosswise.
- Trim the stem ends from the green beans if needed.
- Finely chop the jalapeños. Wash your hands after handling.
Prep and brown the seafood
- Pat the seafood dry with a paper towel. If using halibut or barramundi, cut into 2-inch pieces, discarding the barramundi skin if desired. Season with salt and pepper and the turmeric.
In a medium [large] frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the seafood and cook, turning once, until lightly browned but not yet cooked through, 1 to 2 minutes per side. Transfer to a plate. Do not clean the pan.
Cook the vegetables; finish the seafood and rice
In the same pan used for the seafood, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and green beans, season generously with salt and pepper, and cook, stirring occasionally, until starting to soften, 5 to 7 minutes. Stir in the garam masala and cook until fragrant, about 1 minute.
Add the tomatoes, tamarind paste, and 1 cup [1½ cups] water and bring to a boil, then reduce the heat to medium-low. Add the seafood and cook, stirring occasionally, until the seafood is cooked through and the green beans are tender, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper.
To the pot with the rice, stir in as many jalapeños as you like.
Transfer the jalapeño rice to individual bowls. Top with the seafood, green beans, and sauce and serve.
- Rinse the rice.
- Measure the water for the rice.
- Time the cooking.