Cut broccoli into 1" pieces.

Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Mince chives.

Peel and halve shallot. Slice thinly.

Mince garlic.

Pat yellowtail dry and season flesh side with half the garlic salt (reserve remaining for vegetables) and a pinch of pepper.

Place a medium non-stick pan over medium heat.

Add butter to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 2-4 minutes.

Remove from burner and transfer to a mixing bowl. Set aside.

Wipe pan clean and reserve.

Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add Brussels sprouts and 2 Tbsp. water to hot pan. Cover and cook until tender, 3-4 minutes.

Uncover and add 1 tsp. olive oil, broccoli, shallots, minced garlic, garlic and parsley seasoning, and remaining garlic salt. Stir occasionally until vegetables are browned and tender, 5-7 minutes.

If pan is dry, add additional water, 1 Tbsp. at a time, as needed.

While vegetables cook, continue recipe.

Return pan used to brown butter to medium heat and add 1 tsp. olive oil.

Add yellowtail to hot pan, skin-side up, and cook undisturbed 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.

While yellowtail cooks, continue recipe.

Stir almonds and chives into mixing bowl with brown butter until combined. Set aside.

Plate dish as pictured on front of card, topping yellowtail with almond brown butter. Bon appétit!