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

Name: Pan-Fried Sole with Nectarine BBQ Sauce and Carrot-Raisin Slaw | Sunbasket
Ingredients: ¼ pound organic shredded carrots; 3 ounces organic shredded green or other cabbage; ¼ cup golden raisins; Sunbasket “creamy” slaw dressing (paleo mayo - honey - apple cider vinegar - celery seeds); 1 organic nectarine or other stone fruit; Sunbasket South Carolina BBQ sauce base (Dijon mustard - honey - vegan Worcestershire - balsamic vinegar - brown sugar - sweet smoked paprika - black pepper - cayenne); 1 organic egg; Sunbasket cornmeal blend (cornmeal - whole wheat flour); Fish options:; 2 wild skinless sole fillets (about 5 ounces each); 2 wild skin-on snapper fillets (about 6 ounces each); 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)

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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

¼ pound organic shredded carrots
3 ounces organic shredded green or other cabbage
¼ cup golden raisins
Sunbasket “creamy” slaw dressing (paleo mayo - honey - apple cider vinegar - celery seeds)
1 organic nectarine or other stone fruit
Sunbasket South Carolina BBQ sauce base (Dijon mustard - honey - vegan Worcestershire - balsamic vinegar - brown sugar - sweet smoked paprika - black pepper - cayenne)
1 organic egg
Sunbasket cornmeal blend (cornmeal - whole wheat flour)
Fish options:
2 wild skinless sole fillets (about 5 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
2 sustainably raised skin-on barramundi fillets (about 6 ounces each)