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
Gluten-Free Friendly, Dairy-Free, Soy-Free, Pescatarian, Spicy, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 430 Calories/Serving
With ancient roots in both food and medicine, golden turmeric teams up with tamarind paste and garam masala to create a South Indian fish curry that’s as delicious as it is good for you.
In your bag
- ½ cup basmati rice
- 1 organic yellow onion
- 6 ounces organic green beans
- Seafood options:
- 10 ounces wild skinless 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 ground turmeric
- 2 teaspoons garam masala
- ½ cup diced fire-roasted tomatoes
- 1½ teaspoons tamarind paste
- 3 tablespoons pickled jalapeños
Calories 430, Total Fat 8g (10% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 400mg (17% DV), Total Carb. 59g (21% DV), Fiber 6g (21% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 30g
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 enough crosswise to measure 1 cup [2 cups].
- Trim the stem ends from the green beans if needed.
Prep and brown the seafood
- Pat the seafood dry with a paper towel (if using barramundi, discard the skin if desired). Cut the halibut or barramundi into 2-inch pieces. Season the seafood lightly with salt and pepper and the turmeric.
In a 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
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, season generously with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Add the green beans and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Stir in the garam masala and cook until fragrant, about 1 minute.
Add the tomatoes, half the tamarind paste, and ½ cup [1 cup] 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 and more tamarind paste. While the vegetables are cooking, prepare the jalapeños.
Prep the jalapeños; finish the rice
- Finely chop the jalapeños. Wash your hands after handling.
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 and vegetables.
- Measure the onion.
- Time the cooking.