Express
Premium
One-Pan Seared Greek-Style Yellowtail
with spinach and artichoke salad
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Yellowtail), Milk, Sesame
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Rachel Post
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)
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10 oz. Yellowtail Portions
- 5 oz. Baby Spinach
- 4 oz. Artichoke Hearts
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1½ oz. Greek Feta Dressing
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1 oz. Crumbled Feta Cheese
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1 oz. Greek Butter
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½ oz. Grated Parmesan Cheese
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½ tsp. Za'atar 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) 4PXYbwqm
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Calories590
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Carbohydrates9g
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Net Carbs5g
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Fat45g
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Protein36g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 trout, pay dry. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Drain artichokes, rinse, and pat dry. Halve lengthwise.
Pat yellowtail dry and season flesh side with za'atar seasoning, 1/4 tsp. salt, and a pinch of pepper. -
2 Cook the Artichokes
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add artichokes to hot pan and stir occasionally until golden-brown, 2-3 minutes.Remove from burner. Transfer artichokes to a plate. Reserve pan; no need to wipe clean. -
3 Cook the Yellowtail
Return pan used to cook artichokes to 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.Remove from burner.While yellowtail cooks, continue recipe. -
4 Assemble Salad and Finish Dish
In a mixing bowl, combine spinach, dressing, and a pinch of salt and pepper. Set aside.
Plate dish as pictured on front of card, topping yellowtail with softened butter. Garnish salad with artichokes, feta, and Parmesan. Bon appétit!
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