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Cajun-Blackened Yellowtail

with sun dried tomato cauliflower "risotto"

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 3 days

Contains: Fish (Yellowtail), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Keto-Friendly
  • Gluten-Smart

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In Your Box (serves 2)

  • 12 oz. Cauliflower Florets
  • Info
    10 oz. Yellowtail Portions
  • Info
    1 oz. Sun Dried Tomato Pesto
  • Info
    1 oz. Cream Cheese
  • 2 Green Onion
  • Info
    ½ oz. Shredded Parmesan Cheese
  • Info
    ⅓ oz. Butter
  • 2 tsp. Cajun Seasoning
  • 0.14 oz. Lemon Juice
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
    490
  • Carbohydrates
    14g
  • Net Carbs
    9g
  • Fat
    32g
  • Protein
    35g
  • Sodium
    1140mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot

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
  1. 1

    Prepare the Ingredients

    Finely chop cauliflower.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

  2. 2

    Cook the Cauliflower

    Place a medium pot over medium heat and add 1 tsp. olive oil. Add cauliflower, white portions of green onions, 2 Tbsp. water, and a pinch of salt to hot pot. Stir occasionally until cauliflower is tender, 5-6 minutes.

    Remove from burner.

    Stir in softened cream cheese, butter, pesto, shredded cheese, lemon juice, and 1/4 tsp. salt until combined.

    While cauliflower cooks, continue recipe.

  3. 3

    Cook the Yellowtail

    Pat yellowtail dry and season flesh side with a pinch of salt and Cajun seasoning (use less if spice-averse).

    Place a medium non-stick pan over 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.

    Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping cauliflower with yellowtail and garnishing with green portions of green onions. Bon appétit!

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