Blackened Pollock with Jicama-Kale Salad and Roasted Pumpkin Seeds

Name: Blackened Pollock with Jicama-Kale Salad and Roasted Pumpkin Seeds
Ingredients: 1 organic cucumber; 1 organic orange; Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes); 3 ounces organic shredded kale or other leafy greens; Fish options:; 2 sustainably raised skinless tilapia fillets (about 5½ ounces each); 2 wild Alaskan skinless halibut fillets (about 5 ounces each); 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each); 2 wild skin-on snapper fillets (about 6 ounces each); Sunbasket blackening spice blend (granulated garlic - sweet paprika - onion powder - dried thyme - dried oregano); 3 tablespoons dry-roasted pumpkin seeds

sunbasket.com

Take a drive down the Baja Peninsula, compliments of this oceanside meal. The granulated garlic, sweet paprika, thyme, and oregano in our blackening spice blend add zippy flavor to flaky fish.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.

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Ingredients

1 organic cucumber
1 organic orange
Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
3 ounces organic shredded kale or other leafy greens
Fish options:
2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
Sunbasket blackening spice blend (granulated garlic - sweet paprika - onion powder - dried thyme - dried oregano)
3 tablespoons dry-roasted pumpkin seeds