Bring a small pot with rice, 1 1/4 cups water, and 3/4 the garlic salt (reserve remaining for vegetables) to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Stir in half the butter (reserve remaining for glaze). Set aside.

While rice cooks, continue recipe.

Cut broccoli into bite-sized pieces.

Remove stem, seeds, and ribs, and cut bell pepper into 1" dice.

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

Pat yellowtail dry. Season flesh side with 1/4 tsp. salt and a pinch of 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.

Reduce heat to low.

While yellowtail cooks, continue recipe.

Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add broccoli and bell peppers to hot pan. Stir occasionally until vegetables are tender, 5-7 minutes.

Add white portions of green onions, orange sauce (to taste), and remaining garlic salt. Stir occasionally until vegetables are coated.

Remove from burner.

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

Add remaining butter, green portions of green onions, miso paste, and 2 Tbsp. water to hot pan with yellowtail.

Stir constantly until fish is coated and miso is melted and combined, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping rice with yellowtail and vegetables. Garnish yellowtail with glaze from pan and sesame seeds. Bon appétit!