Express
Premium
Yellowtail with Creamy Lemon Sauce
and spinach orzo
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
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Contains: Fish (Yellowtail), Milk, Wheat
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Chef
Laura Alpern
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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- 2 oz. Baby Spinach
- 1 Shallot
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- 2 tsp. Minced Garlic and Parsley
- 0.28 oz. Lemon Juice
- ½ tsp. Garlic Salt
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) EOdJw6PG
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Calories810
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Carbohydrates37g
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Net Carbs34g
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Fat49g
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Protein38g
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Sodium940mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
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 Prepare the Ingredients
Coarsely chop spinach.
Peel and mince shallot. -
2 Cook the Yellowtail
Pat yellowtail dry. Season flesh side with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add yellowtail, skin-side up, to hot pan and cook undisturbed until yellowtail reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner. Transfer to a plate and tent with foil. Reserve pan; no need to wipe clean.While yellowtail cooks, continue recipe. -
3 Make the Spinach Orzo
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add half the minced garlic and parsley and half the shallots (reserve remaining of both for sauce) to hot pan. Stir often until fragrant, 30-60 seconds.
Add orzo, spinach, butter, garlic salt, and a pinch of pepper. Stir often until spinach is wilted and orzo is warmed through, 2-3 minutes.Remove from burner.While spinach orzo cooks, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook yellowtail to medium-low heat and add 1 tsp. olive oil. Add remaining shallots and remaining minced garlic and parsley to hot pan. Stir occasionally until softened, 1-2 minutes.
Stir in cream base and a pinch of pepper. Bring to a simmer.Once simmering, stir occasionally until thickened, 2-3 minutes.If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. Stir in lemon juice.Plate dish as pictured on front of card, topping orzo with yellowtail and garnishing yellowtail with sauce. Bon appétit!
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