Express
Premium
Maple, Bacon, and Dijon Yellowtail
with smashed red potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Yellowtail), Milk
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Under %{max_calories} caloriesOver 30g protein
- GLUTEN-SMART
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Red Potatoes
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- 1 fl. oz. Pure Maple Syrup
- ¾ oz. Crumbled Bacon
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- ½ oz. Dijon Mustard
- 6 Chive Sprigs
- ½ tsp. Potato Spice 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) MOx2WRPr
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Calories620
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Carbohydrates44g
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Net Carbs40g
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Fat35g
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Protein35g
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Sodium1060mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
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 breasts, 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. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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Prepare the Ingredients
Prick potatoes all over with a fork.
Place potatoes in a microwave-safe bowl and add 1 Tbsp. water. Cover with a damp paper towel. Microwave covered until fork-tender, 4-6 minutes.Carefully remove bowl from microwave and drain any excess water. Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick. Potatoes will be hot! Use caution.While potatoes microwave, mince chives. -
Cook the Yellowtail
Pat yellowtail dry. Season flesh side with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add yellowtail to hot pan, skin-side up, and cook until fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.Remove from burner. Transfer yellowtail to a plate and tent with foil. Wipe pan clean and reserve.While yellowtail cooks, continue recipe. -
Cook the Potatoes
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Working in batches if necessary, add potatoes to hot pan and cook until browned, 2-3 minutes per side.
Replenish oil, if necessary.Remove from burner. Stir in potato spice seasoning, a pinch of salt and pepper, and half the butter (reserve remaining for sauce) until combined. -
Make Sauce and Finish Dish
Return pan used to cook yellowtail to medium heat.
Add bacon to hot, dry pan and cook, 1 minute.After 1 minute, add maple syrup, mustard, and 1 tsp. water. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 1-2 minutes.Remove from burner. Stir in remaining butter until melted and combined.Plate dish as pictured on front of card, topping yellowtail with sauce and garnishing with chives. Bon appétit!
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