Express
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Garlic Rosemary Buttered Yellowtail
with sautéed green beans
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} caloriesUnder 35g carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
- Mediterranean
Chef
Laura Alpern
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. Green Beans
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10 oz. Yellowtail Portions
- 1 Shallot
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⅘ oz. Lemon Garlic Butter
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⅗ oz. Butter
- 2 tsp. Minced Garlic and Parsley
- 0.14 oz. Lemon Juice
- 1 Rosemary Sprig
- ½ tsp. Garlic and Parsley Seasoning
- ½ tsp. Garlic Salt
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) Wq44onq4
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Calories520
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Carbohydrates19g
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Net Carbs13g
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Fat34g
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Protein32g
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Sodium1110mg
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 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.
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If using NY strip steak, 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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1 Prepare the Ingredients
Trim green beans, if necessary.
Stem and mince rosemary.Peel and halve shallot. Slice thinly.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-high heat and add 1 tsp. olive oil.
Add green beans and a pinch of salt to hot pan and cook, 1 minute.After 1 minute, add 1/4 cup water. Cover and cook until slightly tender, 4-6 minutes.Uncover and stir in shallots, half the minced garlic and parsley (reserve remaining for sauce), garlic salt, and a pinch of pepper. Stir occasionally until vegetables are tender, 2-3 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. Stir in softened lemon garlic butter until melted.While vegetables cook, continue recipe. -
3 Cook the Yellowtail
Place a medium non-stick pan over medium heat and add 1 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. -
4 Add Sauce and Finish Dish
Add remaining minced garlic and parsley, 1/2 tsp. minced rosemary, plain butter, and lemon juice to hot pan with yellowtail.
Stir occasionally until butter is melted, sauce is combined, and yellowtail is coated, 30-60 seconds.Remove from burner.Plate dish as pictured on front of card, topping yellowtail with sauce from pan. Bon appétit!
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