Meal Kit
Culinary Collection
Springtime Dill-Crusted Yellowtail
with roasted asparagus and green beans
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Yellowtail), Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbsPescatarianOver 30g protein
- Keto-Friendly
Chef
Rachel Post
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. Green Beans
- 5 oz. Asparagus
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1 oz. Beurre Blanc Butter
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0.42 oz. Panko Breadcrumbs
- ¼ oz. Dijon Mustard
- 2 Dill Sprigs
- ½ tsp. Garlic Pepper
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)
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Calories450
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Carbohydrates17g
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Net Carbs12g
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Fat28g
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Protein32g
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Sodium1110mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Baking Sheet
- 1 Plate
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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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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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, pat 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
Trim green beans, if necessary.
Trim woody ends off asparagus.Stem dill and finely chop. Discard stems.Pat yellowtail dry. Season flesh side with garlic pepper and 1/4 tsp. salt. -
2 Coat the Yellowtail
Combine panko, 1/4 tsp. dill (reserve remaining for garnish), and a pinch of salt and pepper on a plate. Spread into an even layer.
Evenly top yellowtail with mustard. Place yellowtail, mustard-side down, onto plate with panko, pressing gently to adhere. -
3 Assemble the Vegetables
Place asparagus on one half of prepared baking sheet and place green beans on other half. Top vegetables with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasonings into vegetables and spread into an even layer on their sides.
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4 Roast the Vegetables
Roast in hot oven until vegetables are tender, 10-12 minutes.
Carefully remove from oven. If asparagus are thinner than a pencil, check for doneness sooner.Stir softened butter and a pinch of salt into vegetables until melted and combined. Sheet will be hot! Use a utensil.While vegetables roast, continue recipe. -
5 Cook Yellowtail and Finish Dish
Place a large non-stick pan over medium heat and add 2 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.Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.Remove from burner.Plate dish as pictured on front of card, topping yellowtail with remaining dill. Bon appétit!
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