Express
Premium
Yellowtail and Lemon-Caper Butter
with asparagus and zucchini
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Yellowtail), Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Tom Scodari
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)
- 2 Zucchini
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10 oz. Yellowtail Portions
- 5 oz. Asparagus
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1 oz. Beurre Blanc Butter
- ½ oz. Capers
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1 Tbsp. Arrabbiata Pesto
- 1 tsp. Potato Spice Seasoning
- 0.14 oz. Lemon Juice
- 1 tsp. Creole 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) 4P6Ed13Y
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Calories460
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Carbohydrates12g
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Net Carbs8g
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Fat31g
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Protein32g
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Sodium1430mg
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
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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 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 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 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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