Pan-Fried Sole with Nectarine BBQ Sauce and Carrot-Raisin Slaw

Name: Pan-Fried Sole with Nectarine BBQ Sauce and Carrot-Raisin Slaw
Total time: 20 min
Ingredients: 1 wedge organic green or other cabbage (about 7 ounces); 3 ounces organic shredded carrots; ¼ cup golden raisins; Sunbasket coleslaw dressing (sour cream - mayo - apple cider vinegar - scallions - sugar - celery seeds - kosher salt); 1 organic Granny Smith or other apple; Carolina BBQ sauce; 1 egg; Sunbasket cornmeal blend (cornmeal - all purpose flour); Fish options:; 2 sustainably raised skinless tilapia fillets (about 5½ ounces each); 2 wild skin-on snapper fillets (about 6 ounces each)

sunbasket.com

Good ol’ fashioned fish fry, coming right up! For this Southern meal, we dish out cornmeal-crusted fish topped with sah-weet nectarines and tangy South Carolina BBQ sauce.

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Ingredients

1 wedge organic green or other cabbage (about 7 ounces)
3 ounces organic shredded carrots
¼ cup golden raisins
Sunbasket coleslaw dressing (sour cream - mayo - apple cider vinegar - scallions - sugar - celery seeds - kosher salt)
1 organic Granny Smith or other apple
Carolina BBQ sauce
1 egg
Sunbasket cornmeal blend (cornmeal - all purpose flour)
Fish options:
2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)