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Blackened Snapper and Charred Shishitos
with red pepper aioli
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Snapper), Milk, Eggs
- Calorie-Conscious
- Pescatarian
- Protein-Packed
- Gluten-Smart
- Mediterranean
Chef
Hannah Fenton
In Your Box (serves 2)
- 10 oz. Snapper
- 8 oz. Cooked White Rice
- 1 Lemon
- 4 oz. Shishito Peppers
- 1 oz. Red Pepper Pesto
- 0.88 oz. Mayonnaise
- ½ oz. Crumbled Feta Cheese
- 2 Green Onions
- 1 tsp. Blackening Seasoning
- ½ tsp. Lemon N Herb Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories530
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Carbohydrates37g
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Net Carbs32g
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Fat24g
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Protein39g
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Sodium1080mg
Recipe Steps
You Will Need
- Pepper
- Butter
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Zester
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare Ingredients and Make Red Pepper Aioli
Zest and halve lemon. Cut halves into wedges.
Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine mayonnaise and pesto. Set aside.Pat snapper dry. Season flesh side with blackening seasoning and a pinch of salt and pepper. -
2 Cook the Snapper
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add snapper, skin-side up, to hot pan. Sear until golden-brown and snapper reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner.While snapper cooks, continue recipe. -
3 Cook the Shishitos
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add shishito peppers (to taste) and a pinch of salt and pepper to hot pan. Shishito peppers can vary in spice level; most are mild and smoky. Stir occasionally until slightly charred and tender, 6-8 minutes.Add white portions of green onions and stir often until fragrant, 30-60 seconds.Remove from burner.While shishito peppers cook, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.
Carefully remove from microwave. Stir in 1/2 Tbsp. softened butter, lemon n herb seasoning, and 1/4 tsp. lemon zest. Rest, 2 minutes. Fluff rice with a fork.Plate dish as pictured on front of card, squeezing lemon wedges over snapper to taste. Garnish shishito peppers with red pepper aioli, feta, and green portions of green onions. Bon appétit!
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