Blackened Sole with Pickled Carrots and Sweet Mini Peppers | Sunbasket

Name: Blackened Sole with Pickled Carrots and Sweet Mini Peppers | Sunbasket
Ingredients: ¼ pound organic sweet mini peppers; 1 organic serrano or other fresh chile (optional); Sunbasket quick-pickle brine (apple cider vinegar - honey); 1 teaspoon dried thyme; 3 ounces organic shredded carrots; 1 organic red onion; 4 or 5 sprigs organic fresh cilantro; Fish options:; 2 wild skinless sole fillets (about 5 ounces each); 2 wild Alaskan skinless halibut fillets (about 6 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)

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Get in the island frame of mind with this Caribbean-inspired dish featuring pan-fried blackened sole and a tangy medley of pickled vegetables.

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Ingredients

¼ pound organic sweet mini peppers
1 organic serrano or other fresh chile (optional)
Sunbasket quick-pickle brine (apple cider vinegar - honey)
1 teaspoon dried thyme
3 ounces organic shredded carrots
1 organic red onion
4 or 5 sprigs organic fresh cilantro
Fish options:
2 wild skinless sole fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 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)