Meal Kit
Culinary Collection
Sun Dried Tomato-Crusted Yellowtail
with browned butter-asparagus couscous
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Yellowtail), Milk, Eggs, Wheat
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
- 5 oz. Asparagus
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¾ cup Pearled Couscous
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1 oz. Sun Dried Tomato Pesto
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1 oz. Greek Butter
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¼ cup Panko Breadcrumbs
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⅗ oz. Butter
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0.42 oz. Mayonnaise
- 2 Dill Sprigs
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) 9OzryeO5
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Calories730
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Carbohydrates51g
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Net Carbs47g
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Fat42g
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Protein36g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 3 Mixing Bowls
- 1 Medium Oven-Safe 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
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1 Start the Couscous
Bring a small pot with couscous, 11/4 cups water, and 1/4 tsp. salt to a simmer.
Once simmering, cover and cook until water is absorbed and couscous is tender, 6-8 minutes.Remove from burner. Transfer couscous to a mixing bowl. Wipe pot clean and reserve.While couscous cooks, continue recipe. -
2 Prepare Ingredients and Make Pesto Topping
Trim woody ends off asparagus. Cut into 1" pieces.
Stem and mince dill.In another mixing bowl, combine panko and pesto.Pat yellowtail dry. Season flesh side with 1/4 tsp. salt and a pinch of pepper. -
3 Make the Browned Butter
Return pot used to cook couscous to medium-low heat. Add plain butter to hot pot and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.
Remove from burner. Transfer browned butter to another mixing bowl. Return pot to medium-low heat; no need to wipe clean. -
4 Finish the Couscous
Add 1 tsp. olive oil and asparagus to hot pot and stir occasionally until tender, 6-8 minutes.
If asparagus are thinner than a pencil, check for doneness sooner.Add couscous, 1 tsp. dill (add more to taste, if desired), browned butter, 1/2 tsp. salt, and a pinch of pepper. Stir until combined and heated through, 30-60 seconds.Remove from burner.While asparagus cooks, continue recipe. -
5 Cook Yellowtail and Finish Dish
Place a medium oven-safe non-stick pan over medium heat and add 1 tsp. olive oil. Add yellowtail to hot pan, skin-side up, and cook until lightly browned, 2-3 minutes per side.
Remove from burner. Top flesh side evenly with mayonnaise, then pesto topping, pressing gently to adhere. Fish will be hot! Use a utensil.Transfer to hot oven and roast until yellowtail reaches a minimum internal temperature of 145 degrees, 4-5 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.Plate dish as pictured on front of card, topping yellowtail with softened Greek butter. Bon appétit!
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