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Yellowtail and Lemon-Caper Butter

with asparagus and zucchini

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Spicy

Cook Within: 3 days

Contains: Fish (Yellowtail), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Keto-Friendly
  • Gluten-Smart

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In Your Box (serves 2)

  • 2 Zucchini
  • Info
    10 oz. Yellowtail Portions
  • 5 oz. Asparagus
  • Info
    1 oz. Beurre Blanc Butter
  • ½ oz. Capers
  • Info
    1 Tbsp. Arrabbiata Pesto
  • 1 tsp. Potato Spice Seasoning
  • 0.14 oz. Lemon Juice
  • 1 tsp. Creole Seasoning
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
    460
  • Carbohydrates
    12g
  • Net Carbs
    8g
  • Fat
    31g
  • Protein
    32g
  • Sodium
    1430mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 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
  1. 1

    Cook the Yellowtail

    Pat yellowtail dry. Season flesh side with Creole seasoning (use less if spice-averse) and a pinch of salt.

    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 undisturbed until yellowtail reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

    Remove from burner. Transfer yellowtail to a plate. Reserve pan; no need to wipe clean.

    While yellowtail cooks, continue recipe.

  2. 2

    Prepare the Ingredients

    Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

    Trim woody ends off asparagus. Cut into 2" pieces on an angle.

  3. 3

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add asparagus, zucchini, and half the potato spice seasoning (add remaining to taste, if desired) to hot pan. Stir occasionally until vegetables are lightly browned and tender, 6-8 minutes.

    Remove from burner. Stir in pesto (to taste) until combined.

    While vegetables cook, continue recipe.

  4. 4

    Make Sauce and Finish Dish

    Return pan used to cook yellowtail to medium heat.

    Add butter, capers, lemon juice, and 2 Tbsp. water to hot pan. Stir often until sauce is combined and warmed through, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping yellowtail with sauce. Bon appétit!

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