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Mexican-Style Fish & Cilantro Sour Cream
with Black Beans, Shishito Peppers & Toasted Pepitas
35 min myWW™
Carb Conscious
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 560 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
This vibrant dish features smoky-spiced wild Alaskan pollock served over a trio of black beans, onion, and shishito peppers—all topped with herby cilantro sour cream and crunchy toasted pepitas (or pumpkin seeds).
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
13 green SmartPoints®
7 blue SmartPoints®
7 purple SmartPoints®
fresh
ingredients
Title
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10½ oz Wild Alaskan Pollock Fillets
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1 15.5-Ounce Can Black Beans
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1 Red Onion
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2 cloves Garlic
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3 oz Shishito Peppers
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¼ cup Cilantro Sauce
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¼ cup Sour Cream
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2 Tbsps Raw Pepitas
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Cut off and discard the stems of the peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the cilantro sauce, sour cream, and 1 tablespoon of water. Season with salt and pepper.
2
Toast the pepitas:
In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas. Cook, stirring frequently, 2 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Leaving the oil in the pan, transfer to a paper towel-lined plate and immediately season with salt.
3
Cook the vegetables & beans:
To the pan of reserved pepita oil, add 1/2 teaspoon of olive oil; heat on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly charred. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the drained beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook the fish & serve your dish:
Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat. Serve the cooked vegetables and beans topped with the cooked fish and cilantro sour cream. Garnish with the toasted pepitas. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Cut off and discard the stems of the peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the cilantro sauce, sour cream, and 1 tablespoon of water. Season with salt and pepper.
2
Toast the pepitas:
In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas. Cook, stirring frequently, 2 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Leaving the oil in the pan, transfer to a paper towel-lined plate and immediately season with salt.
3
Cook the vegetables & beans:
To the pan of reserved pepita oil, add 1/2 teaspoon of olive oil; heat on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly charred. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the drained beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook the fish & serve your dish:
Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat. Serve the cooked vegetables and beans topped with the cooked fish and cilantro sour cream. Garnish with the toasted pepitas. Enjoy!
Tips from Home Chefs
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