Chili-Rubbed Porgy

with Lime Butter & Vegetable Quinoa

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

There are about 15 different species of fish known as porgy, and most of them can be found off the Atlantic coast of the U.S. It’s a flaky, white fish with a mild, sweet flavor, best when seared in a hot pan, like in this recipe. Since citrus is a natural accompaniment to fish, we used lime to create a compound butter (a butter mixed with other ingredients and served as a pat or dollop to finish a dish), to add some zing.

See Plans

Nutrition

PER SERVING
Calories

Cals (est.)

fresh

ingredients

2 Tbsps Butter
1 Lime
1 Red Onion
1 bunch Cilantro
1 bunch Swiss Chard
4 oz Okra
¾ cup Quinoa
2 Porgy Fillets
2 tsps Ancho Chili Powder

step-by-step

instructions

Cook Along

1 Prepare your ingredients:

Heat a medium pot of salted water to boiling on high. Take the butter out of the refrigerator and allow it to soften at room temperature. Wash and dry the fresh produce. With a knife or vegetable peeler, remove the green peel from the lime. Finely chop the peel to make lime zest. (You can also use a citrus grater to do this.) Add the zest to the butter along with a pinch of salt. Peel and small dice the onion. Roughly chop the cilantro. Trim the ends of the stems off the Swiss chard then thinly slice the rest of the stems and the leaves. Slice the okra into rounds, discarding the stems.

2 Cook the quinoa:

When the water comes to a boil, add the quinoa and cook 10 to 13 minutes, or until tender and cooked through. Drain well.

3 Cook the okra & chard:

After cooking the quinoa for about 5 minutes, heat some olive oil in a large pan on high until hot. Add the onion and okra and cook 2 to 4 minutes, or until softened and lightly golden, stirring occasionally. Season with salt and pepper. Add the chard and cook about 2 minutes longer, stirring until the chard is completely wilted.

4 Add the quinoa:

Stir the cooked quinoa into the vegetables in the pan. Squeeze the juice of half the lime into the mixture and stir to combine. Season with salt and pepper to taste. Transfer the mixture to a bowl.

5 Cook the fish:

Pat the fish dry with paper towels. Sprinkle the non-skin side with some salt and the ancho chili powder. Wipe out the pan used for the vegetables and use it to heat some olive oil on high until hot. Add the fish to the hot pan, skin side down, and cook 3 to 4 minutes per side, or until cooked through.

6 Make the lime butter & enjoy:

While the fish cooks, add some pepper to butter with lime zest and stir until combined. Divide the vegetable quinoa between 2 plates. Top each plate of quinoa with a piece of the fish. Place a dollop of the lime butter on top of each piece of fish. Garnish with the cilantro and lime wedges, if you like. Enjoy!