Meal Kit
Culinary Collection
Creamy Tuscan Yellowtail
with broccoli and mushrooms
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Yellowtail), Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Maija Barnes
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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10 oz. Yellowtail Portions
- 8 oz. Broccoli Florets
- 4 oz. Button Mushrooms
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2 oz. Creme Fraiche
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⅘ oz. Tuscan Herb Butter
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½ oz. Crumbled Feta Cheese
- 6 Chive Sprigs
- 2 Garlic Cloves
- ½ tsp. Garlic and Parsley 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) pq1NynO5
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Calories520
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Carbohydrates12g
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Net Carbs9g
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Fat37g
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Protein35g
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Sodium1010mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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 mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 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 salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Stem mushrooms and cut caps into 1/4” slices.
Mince chives.Mince garlic.Pat yellowtail dry. Season flesh side with garlic and parsley seasoning and 1/4 tsp. salt. -
2 Cook the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add garlic, broccoli, and 1/4 cup water to hot pan. Cover, and cook until water is almost completely evaporated, 4-6 minutes.Uncover and add mushrooms, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until tender, 3-4 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Yellowtail
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add yellowtail to hot pan, skin-side up first, 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 to a plate. Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook yellowtail to medium heat.
Add 2 Tbsp. water and crème fraîche to hot pan. Stir constantly until smooth and sauce has thickened enough to coat the back of a spoon, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner and stir in butter (to taste) and a pinch of salt. -
5 Finish the Dish
Plate dish as pictured on front of card, topping yellowtail with sauce (to taste) and garnishing vegetables with cheese and chives. Bon appétit!
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